Today we decided to make brunch for one of Alex’s high school friends. Since it’s been at least four years since we’ve strayed from scrambled eggs or cereal at home for breakfast, we kind of went overboard. When Alex learned that I was only serving sliced cantaloupe, rugelach, and pumpkin chocolate chip pancakes, he offered to make scrambled eggs with cherry tomatoes and basil. Needless to say, we haven’t eaten lunch and aren’t all that excited about any kind of dinner tonight.
I chose to make a batch of rugelach for this cycle of recipe evaluations. I had my choice of raisin, apricot, or chocolate filling. I chose the raisins. They were plumped with water, sugar, vanilla, and cinnamon over low heat and then ground up with walnuts and a bit of rum.
I haven’t done much experimenting with pastry and was pleased that I didn’t mess them up! (I don’t have a great track record with pie crusts.) I rolled the dough into a rectangle-ish shape and smothered the filling from end to end. Then you roll it up lengthwise and slice it into smaller pieces. The filling oozed out out of the sides and looked gorgeous.
While only a small feat, it is the exact reason I was so eager to become a Leite’s tester. Trying and evaluating new recipes and techniques gets me out of my comfort zone and forces me to try things that I might not be inclined to make in my everyday life. This recipe was a huge win and I hope to be able to share it soon. Or just invite me to brunch!