TWD(BWJ): Rugelach

You can see from my picture that something didn't quite work out as planned in the making of my Rugelach, this week's selection for Tuesdays with Dorie/Baking with Julia. You can find the recipe on Margaret and Jessica's blogs, as they are our hosts this week.

In fact, as I pulled them from the oven, I dubbed them rugelUGH.

Only minutes later, having tasted one, I was seriously thinking of stuffing them all in my pockets and driving away, laughing maniacally, so I could EAT THEM ALL.

So taste beat looks with this one. I used the food processor to make the dough, having had great success with that method back when we made Dorie Greenspan's much simpler and just as delicious rugelach. See, for proof that I'm not a total incompetent, I'll post a picture from that experiment:

See? See?

I made a third of the recipe, because I really didn't need 40 of these whoppers. I ended up with an even dozen. For the filling, I was all set to make apricot lekvar. Then I saw the jar of almost-finished pumpkin butter in the fridge. I used that along with some pecans and chopped crystallized ginger. The combination was tasty, but the pumpkin butter oozed all over my sheet pan.

From the moment I started cutting these hulkish lumps apart, I knew they weren't going to win any awards in the looks department. But they made want to abscond with them, and that must count for something, right?

Next time: Irish Soda Bread

Last time: Chocolate Truffle Tart