This week, the Doristas made Rugelach, from Baking with Julia, and though I’d never tasted Rugelach (nor do I think I can say it properly), I was more than willing to give it a go. The directions made me a bit worried, however, that the multi-day process would be more than I could achieve.
Gorilla Girl seemed drawn to the rugelach making process, however, and her attention included quickly figuring out what to do with the left over dough. The final product was tasty — filled with cherry preserves, apricots, and cranberries, covered in carmelized brown sugar and cinnamon, but Gorilla Girl’s concoction was beautiful in its simplicity — in presentation and in taste.
Gorilla Girl decided to make spirals, calling them snail cookies, and her attention to detail was impressive. Her nimble fingers seemed more adept than my own at patience and ease with cutting and rolling the dough.
You can see my rugelach fully loaded and ready to be rolled. I think, despite Dorie’s suggestion to fully pack this with the good dried fruit (and nuts, which I omitted since GG has a nut aversion–a texture issue), it was almost too full to roll. The cherry loaded with fruit filling squished out all over the counter (not that it was a big problem since we scooped it up and ate it!).
Sprinkling the extra cinnamon sugar on her dough was Gorilla Girl’s idea, along with her idea to use the pizza cutter to make these strips. I didn’t know what she planned with the strips, but it soon became apparent.
The rugelach recipe was complex, but once done, it seemed simpler. Maybe it was overcoming the challenge of the unknown. Perhaps it was also Gorilla Girl’s creativity and excitement about making her own creation that spurred me on despite my concern that at each step, I had no idea what to expect at the final outcome. The mystery was solved, and I also got to witness Gorilla Girl trying a new twist on making her art.