I recently had a sweet and flaky pastry known as a rugelach. In all my years living in New Orleans, I have never seen one. I have lived in Austin, Texas for over four years and I have finally tried one after seeing them on my frequent trips to the grocery. A rugelach is a Jewish pastry eaten almost any time of the year and is traditionally made in the form of a crescent using dough rolled out in the shape of a triangle (Schocken, 2004). Many fillings can be used such as nuts, chocolate, raisins, or preserves. The one I tasted used raspberry preserves and it was light, flaky, and sweet!
I tried to make my own using Pillsbury Crescent Rolls (which were a bit difficult to work with) because I used Blackberry jam…use preserves as they hold in the oven much better. In addition I sprinkled crushed walnuts atop the jam and rolled the dough. I baked them in the oven using the time recommended on the crescent roll package. It did not turn out as planned but they were very tasty.
My recommendation: Use preserves…and try phyllo dough. Next time I will be placing the ingredients on a few sheets of phyllo dough and rolling it in jelly roll fashion. Update to follow on that experiment.
Here is a picture of a rugelach by Yair Rand
I was looking for something different to do for breakfast. I never make pancakes at home so decided to try it. Like omelets, pancakes are something that can be customized and changed up. I just purchased some a pint of fresh blueberries from the store so I though I would use that. I was inspired by the following recipe.
To make the batter, the following ingredients were needed:
- 4 tbs unsalted butter
- 1 1/2 cup all-purpose flour
- 1 tsp salt 3 eggs
- 1 1/3 cup milk
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- powdered sugar, for sprinkling
At the time, I was short on vanilla and baking powder, so I will admit that I used Bisquick Shake n Pour for my batter.
- Take a cast iron skillet (I used a 10″) and put it in a 450 degree oven with 4 tbsp of unsalted butter, allowing it to melt
- Once the butter has melted, pour in the batter.
- Once the batter is spread evenly throughout the pan, sprinkle whatever berries you have on top (I used blueberries)
- Bake for 12-15 minutes until top starts to brown
- I used a toothpick to check the inside of the pancake for doneness.
- Sprinkle powdered sugar…the finished product was so moist I barely used any syrup.
Now I am armed with vanilla and baking powder to create my next pancake from scratch.