Have you ever seen a volcano spewing blueberries? This is what comes to mind as I remember the first times I made this delightful blueberry and rhubarb rugelach. I just couldn’t get enough of the blueberry rhubarb jam, and so I doused the pastry thinking more was better. Well, they ended up looking like Mount Vesuvius overflowing with blue lava as they busted open in the oven. (Don’t worry, I still ate them!)
Being the Sweet Nerd that I am, I tested them again. This time I learned from my mistake and cut back on the jam. However, in my typical “I-have-10-things-going-on-in-my-kitchen-all-at-once” style, I might have managed to let them sit slightly too long in the oven. They were fatefully superglued to the parchment paper. Ugh, well, third times a charm!
Learn from my mistakes…
- Go easy on the jam! Pick your favorite and if you really get the urge to partake in some jam deliciousness, make some separate toast to enjoy on your own. That will ease your temptation of pouring on too much jam. Be wise, my friends.
- After baking, pull them off the parchment immediately. Yes, immediately! I know, I know. It’s hot but look, it beats making another batch and having to start over from scratch. Besides, we’re moms, right? We can take the heat.
So, what is a Rugelach?
It is a jewish pastry that is super popular in Israeli bakeries and cafes. And it gives us another good reason to wanderlust about traveling to Israel, right? This particular recipe was inspired by Mindy Segal. Poor woman probably thinks I’m stalking her, as I love her cookies and always tag her on social. Her Cookie Love book pushes the envelope on the classics, and yet retains just enough of that nostalgia to give you that rush of childhood yummy-for-your-tummy feeling.
This dough is made from cream cheese and butter and literally melts in your mouth. I used SqirlLa jam, which is from a local bakery, and well you know the rest of the story….ummm, when I OD’ed on the blueberry rhubarb jam. That aside, this recipe is super versatile. You can plug in any of your favorite jams or other types of sweet mixtures such as maple, bacon, pecan, or nutella. If you wanted to go a bit more savory, try adding in some Korean kimchi or latin chorizo and cheese. DELICIOSO! I wouldn’t mind a little lava made out of cheese and jalapeno.
Recipe Credits: Mindy Segal, Cookie Love
Photos by: Maria Hedrick Photography