In my family, rugelach are definitely a special occasion dessert. My mom will usually make them for the High Holidays, but that's about it. Even though (maybe because?) I love my mother's rugelach so much, I've never actually tried making them myself. I was very excited to try this recipe. I decided to go with the apricot lekvar and to halve the recipe, because it would be only my husband and I eating them.
Was anybody else confused by the amount of lekvar? By my calculation, the recipe required 2 cups of lekvar but because I was halving the recipe I only needed 1 cup. But then the lekvar recipe said the yield was 3/4 of a cup, so I decided to double the lekvar recipe. I think I ended up with at least 4 cups of lekvar. Maybe I misread it (I don't have the book with me right now to double-check), but 3/4 of a cup yield does not seem right. I ended up freezing the extra 3+ cups of lekvar. Does anybody have any ideas for what to do with it?
This recipe definitely took some work, but I split it into stages and didn't think it was too bad. I made the dough on Saturday night, made the lekvar and fillings and rolled the rugelach Sunday morning, and cut and baked the cookies on Sunday evening. The only thing I wasn't happy about it is that I wasn't able to roll them as tightly as I wanted to, and completely failed to get that pretty spiral pattern. I could barely get the edges of the dough to connect at all. My husband used to work in a doughnut shop, and he told me afterward that it would have worked better if I had only put the filling down the center of the dough, and had left more room on the edges. Oh well. Now I know for next time.
I definitely had some problems with the filling spreading - especially with the bottom batch which I baked on layered cookie sheets. The top batch, which I baked on layered half sheet pans, held up a bit better. That didn't stop me from eating one of these as soon as they came out of the oven, however. I was very excited, but after a few bites it seemed very, very sweet to me and I decided that these were only okay. I put some of the cookies in a Tupperware and froze the rest for later. The next morning I woke up, saw the cookies, and, before I could talk myself out of eating cookies for breakfast, found myself standing in my kitchen at 7am eating rugelach. And I loved it. When I thought about it, I realized that I had never eaten warm rugelach before. I think rugelach are definitely the kind of cookies that are best at room temperature. So, in conclusion, I'm definitely glad I tried this recipe and definitely enjoyed these, but I think I'm going to ask my mom for her recipe and see how it compares for next time!
Jessica and Margaret are our hosts for the week, visit their sites for the recipe. To see what everybody else thought of the rugelach, go here.