Tuesday, March 6, 2012

Rugelach

Wow, when dough needs to be chilled, you really pay the price for not chilling it!  Because I hate waiting, I made the whole thing in 45 min. and the dough fell apart and spreeaaad in the pan.  But I just scraped it up and ate it--so delicious!!!

 The dough ready to be chilled.  Too bad I only chilled it 20 minutes.  I have to admit, I ate a lot of raw dough--it's so good


All spread and ready to roll.  I used only apricots and walnuts.


Rolled up--doesn't look tight enough and I don't think it should be open like that.


 It's already looking like a mess!

 Looks like a disaster, but it was so delicious!  I ate too many!  Next time I'm making chocolate.

I suppose I should be embarrassed by this amateur attempt, but it was a great learning experience and I love Tuesdays with Dorie!
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4 comments:

  1. Jules SomeoneMarch 6, 2012 at 12:31 PM

    Chilling the dough is pretty key for this recipe to work. Ah well, glad you enjoyed it regardless!

    ReplyDelete
  2. pinkstripesMarch 6, 2012 at 3:53 PM

    Oh,man. it happens to the best of us. Glad it was tasty!

    ReplyDelete
  3. ElaineMarch 6, 2012 at 6:01 PM

    I don't think they look like a disaster at all. I really want to make chocolate rugelach as well.

    ReplyDelete
  4. Cher RockwellMarch 8, 2012 at 3:43 PM

    As long as it tasted good, looks are secondary - and it sounds like it tasted good :-)

    ReplyDelete

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