King Arthur Flour has done it again with this deliciously perfect rugelach recipe for this month’s Bakealong challenge. I love the flavor combination in this Cranberry Currant Rugelach.
This Jewish pastry of Ashkenazic origin is a popular item in many bakeries across the USA. The name, roughly translated from Yiddish, means “little twists”. Rugelach was definitely a staple in our house when I was growing up.
The smooth, sweet, sour cream dough perfectly complements the cranberry nutty filling. King Arthur Flour suggests dried cranberries, currants, or raisins for the fruit ingredients. I used a combination of dried cranberries and currants because I had leftover dried currants from making Bavarian Apple Fritters for Oktoberfest and because I am a baking rebel. However, Cranberry Currant Rugelach is perfect.
The dried fruit combined with walnuts, cinnamon, and brown sugar made a homey, lovely fall-flavored filling.
This was not my first visit to the rugelach rodeo. Previously, I experimented with different fillings, including pumpkin and sea buckthorn. This time I was happy for the opportunity to dial down my eccentric flavor tendencies to create these.
The completed Cranberry Currant Rugelach recipe went a long way. Some rugelach were given and appreciated by two separate neighbors. Our houseguest from Vienna had never tasted rugelach and was delighted by them. I also served them as dessert at a small dinner party, and admit I was a little bummed when, to satisfy a craving, I reached for one and found an empty plate.
As usual, the step-by-step instructions provided are flawless and made these so easy and fun to make. Way to go, King Arthur Flour, for scoring some serious points with my people this month with this wonderful recipe.
So, do you like this Cranberry Currant Rugelach? Then also check out some of these other delicious recipes:
TAHINI HARISSA RUGELACH
RED CURRANT LOAF CAKE
