[Yaelle]

Rugulach is an Eastern European Jewish pastry made with cream cheese dough. Making it fresh is worlds better than eating a handful of stale ones from a deli.

This recipe is my favorite, from Lora Brody's Cooking With Memories.

The Dough

2 sticks butter, at room temp; 8 oz cream cheese, at room temp; 1/4 c sugar ; 1 tsp vanilla; 2 c flour

Cream butter and cream cheese, mix in sugar and vanilla. Mix in the flour and form the dough into a ball. Divide the ball into four disks, wrap in plastic wrap, refrigerate for several hours.

The filling

(You can play with this and use other things, which I always do)

1 c sugar; 1/2 c brown sugar, firmly packed; 1 tsp cinnamon; 1 1/2 c chopped dried apricots; 1 1/2 c walnuts, coarsely chopped

Combine all ingredients. (This makes too much filling for this recipe and you can freeze it for later batches)

To assemble

1 jar apricot preserves, warmed to glazing temp; 1/4 c milk; 2 tbsp sugar mixed with 1 tsp cinnamon

Remove dough from fridge and let sit for 15 mins before using.

Preheat oven to 350.

Roll out each dough portion into 9 in circle, 1/8 in thick, on floured surface. Cut the dough into 12 "pieces of pie." A pizza cutter makes this easy. With a thin knife or spatula loosen each triangle and brush it with a thin layer of warm apricot preserves.

Spread the filling down the middle of each triangle. Carefully with your fingers, lift the wide end of the triangle dough over the filling and roll the pastry over the filling toward the point. Place on parchment or silpat lined cookie sheet, pointy end down to secure.

Before baking, brush each rugulach with milk, and sprinkle with the cinnamon sugar. Bake for 16-18 mins until lightly browned.

I don't have a picture for this exact recipe but I will find one online that looks close.

[Yaelle]

Uh oh, a substitute teacher! Jamestown is on vacation! Come join in this week, and let’s discuss Not Eating. Not really! ;) How about getting back to eating ASAP? Much better.

[Yaelle]

Here is a photo from a different recipe of rugulach. There are a million ways to fill them.

[CottonBall]

When I haven’t eaten for a while I feel like something heavy. Like cheese. It’s probably not the best thing, because something that would digest quickly like fruit might be better. But it seems to be what satisfies me the best.

Oh, and thanks for stepping up to the plate and filling in.

[umgud]

Re: Protein. I’ve got a freezer full of salmon, halibut from Alaskan fishing.

[ebshumidors]

I made langos last week. Hungarian fried bread. I just run them with garlic.

[boatbums]

I had my tonsils removed as an adult (a LOT easier on you when you’re a kid, I’ve heard). I couldn’t eat OR drink anything for a whole week (I lost almost 10 lbs!). Even taking a sip of water to down pain pills was agony - and they were not much help at all anyway. When I finally recovered enough to be able to eat again, the ONLY thing I wanted was a Burger King cheeseburger. Oh, it tasted SO good!

[Berlin_Freeper]

Hunter's Stew

[miss marmelstein]

I just had a minor medical procedure and the first thing they gave me afterwards was sugar - so I guess eating m&ms and rugulach makes sense for people with low blood sugar and lowered energy.

I buy my rugulachs at Zabars, I do not make them but since I love pastry-making, I’m sure my own would taste fresher and superior to store-bought.

Any traditional foods served after Rosh Hashanah?

[Trillian]

An oldie for today..

Elsie’s Fudgy Mocha Brownies

Ingredients
No-Stick Cooking Spray
1 1/4 cups All Purpose Flour, divided
1/4 cup sugar
1/2 cup unsalted butter
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
2/3 cup unsweetened DARK cocoa
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
2 tsp instant coffee granules
1 tablespoon hot water
3/4 cup chopped walnuts
Optional: Pillsbury Chocolate Frosting (or make your own)

Directions
Heat oven to 350°F. Spray 8 x 8-inch pan with no-stick cooking spray.
Combine 1 cup flour and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly into prepared pan.
Bake 12 to 15 minutes.
Combine sweetened condensed milk, cocoa, egg, 1/4 cup flour, vanilla, and baking powder in large bowl. Dissolve instant coffee granules in hot water and add. Mix well. Stir in nuts. Spread over baked crust.
Bake 20 to 25 minutes or until center is set.
Cool.
Frost (optional)

http://dyingforchocolate.blogspot.com/2017/09/elsies-fudgy-mocha-brownies-national.html

[Trillian]

36 Pumpkin Recipes for Fall!

I have my eye on the Pumpkin Cinnamon Sugar Donuts and Pumpkin Crumb Cake. I love this time of year ;)

[Aliska]

I'm way behind but still cooking - slowly. I've got all the dry ingredients measured out and ready to go for the Carmelitas. I tend to overthink how I'm going to proceed these days.

You said you used softened butter. Room temp soft? And then how did you get it mixed in well? I want to use your method and not use melted butter.

And those crescents are gorgeous. I saved a similar recipe only it uses a 3-inch cookie cutter with the little scallops on the edge. Then a little apricot preserves are added, the pastry folded just shy of 1/2, baked, then drizzled with icing.

Either way you have to make dough and roll it out which is worth it if you feel up to it. Actually making crescents would be easier than a cookie cutter.

[leaning conservative]

Thanks for filling in as I look forward to this weekly group. I hadn’t really thought about it, but I realize I do crave protein, especially cheese. Okay, don’t make fun, but I also crave McDonald’s chicken biscuits & will pick one up on my way to school on Fridays. The rest of the week I have chia oatmeal & yogurt.....a gal’s gotta have some guilty pleasures!

Enjoy your rugalach, they look spectacular! Just melt in your mouth delicious ; )

[pugmama]

Am traveling this week so unable to do much posting. I am so ready for Fall!