Monday, March 12, 2012

Rugelach

Although originally a Jewish/European recipe, I don't think I've ever come across this American coffee shop staple on this side of the pond. And so, to satisfy my cravings, I decided to make rugelach myself yesterday.

And they turned out delish, if I may say so myself! Adding cream cheese to a traditional shortcrust pastry really worked wonders, as they magically turned crispy and chewy all at once - of course aided by the apricot jam filling that seeped out and caramelized the whole ordeal.

I used Smitten Kitchen's recipe for rugelach pinwheels but substituted the walnuts with salty pistachios to give them a little extra flavor.

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