This week’s TWD recipe was, without a doubt, the most legit rugelach I’ve ever made.
It included not one, but two different cinnamon-sugar mixtures, and about fifty different kinds of dried fruit and nuts. It required something called prune lekvar, for crying out loud. It took way too many chilling periods for someone like me, who has the attention span of a gnat these days, and kept reading the directions and saying, “Another four-hour chilling time?! What the what…!”
But, in the end, this was probably my favorite rugelach to date. I’ve written before about how I used to work as a rugelach slave at a previous pastry job, and honestly, we made pretty good rugelach there. The dough was homemade, the mix-ins were fresh, and even though we used canned raspberry jam, the end product was a pretty tasty cookie.
This, however, with the thick-rolled dough and generous slices, was much more of a substantial pastry, and I liked that change. I also surprised myself by liking the prune lekvar, the homemade prune butter that was spread between the layers of pastry.
Full confession: I didn’t expect to really like the lekvar, so I made half the rugulach with the prune mixture, and half with this nectar of the gods:
[Sidenote: this, my friends, is the best thing you will ever put on toast. It’s Black Cherry/Raspberry/Blood Orange jam, and it is INSANE. We have at least a half-dozen different jams and jellies in our fridge, but they are dead to us, because this is the only one we will eat. We call it “The Jam,” and you had best believe you can hear the capital letters when we say it. We have only found it at a Costco in Phoenix, Arizona, and last time we were there, we bought three big jars of it. That’s over SEVEN POUNDS of jam for two people. And yes, I am worried we will run out soon. Time to start hiding it from the husband.]
Aaaanyhow, that is a long-winded way of saying that I was sure I would love The Jam version better than the Weird Prune Version, but it turned out this Julia Child character knows a thing or two, because the lekvar? Was totally the better option. The prune rugelach had a sweet, caramelized flavor and held its shape much better. The jam tended to leak out of the cookies, leaving them flat and misshapen.
This recipe was time-consuming but if you’re looking for authentic rugleach, totally worth it! Hit up our TWD hosts to get the goods: