Yesterday afternoon I made some rugelach, a pastry I never heard of before discovering the King Arthur Flour Bakealong. They were surprisingly simple to make. I had to walk over to the neighborhood market for some supplies, but that was an opportunity to get a little exercise on a cloudy, drizzly afternoon. The dough is just butter, sour cream, and cream cheese mixed with flour. You roll it out and cover it with the filling, then cut it into wedges like a pizza and roll up the pieces to make these little crescents. The first photo above shows rugelach with a chocolate filling.
This next batch had a walnut-raisin-brown sugar filling. I wasn't sure I would like it, but it turned out lovely (and I accidentally made too much filling so I may need to make another batch of dough to use it up).
The third batch had my favorite filling: apple cinnamon. Made by grating an apple (I used a Fuji) and cooking it with cinnamon, cornstarch, and lemon juice until thickened. The grated apple was fantastic by itself, but delicious in the pastry.
I don't know how many of the Bakealong recipes I'll make this summer, but I'm going to shoot for one a week and see how that goes. King Arthur releases a new recipe every month, but I could always go back to a previous year for more, if I need to.
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