Yield: about 48 cookies
With guajillo chile chocolate and toasted pepitas, this traditional Jewish cookie takes on a Mexican twist.
Follow up. Again, never having a rugelach, I'm not sure what the texture is supposed to be, but they were very tender and tasty. I'm not real good at rolling the dough into a circle and they certainly didn't look like the photos. It didn't stop me and my wife from scarfing them down. I have 2 more trays to do.
I would like a little more heat from the chilis, but it is a nice blend.
Give it a try.
Help needed, please. I have never made rugelach before. I agree with bellaginger that the dough resembles a regular cookie dough. Is this what this dough should look like? If not, what should this dough look like?
I portioned out the dough into the 4 disks and it sits in my fridge until tomorrow. The entire dough weighed 24 1/2 oz so each portion is 6 1/8 oz. I don't understand the direction "shape into four 4-1/2-inch-thick disks". To me, thickness is a bottom to top measurement. That didn't make sense, so the disks I made were 4 1/2 inch in diameter. I'll find out tomorrow if that was correct. Any pitfalls to watch out for with the rolling, shaping, etc?
I wish I could rate it but unfortunately I threw away the dough as it resembled cookie dough & not anywhere near the consistency of a rugelach dough. Only glad I hadn’t cut up the chocolate at this point. Waste of good ingredients! However, I will make using a rugelach dough I’ve made before as the filling sounds delicious. I’ll report back next weekend. First Fine Cooking recipe I have ever had an issue with.
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