Rugelach with King Arthur

So… I made rugelach for the first time last week, and – not surprisingly – my family loved it. I’ve never made it before because it seemed too simple – I didn’t think it could be very special. However, in the spirit of trying new things, I signed up for emails from King Arthur Flour’s “bakealong” series in which the editors at K.A. choose a recipe of the month and provide a step-by-step walk-through of how to make it.

This is the first bakealong I’ve participated in — I had good intentions of diving in sooner (July’s Blueberry Hand Pies recipe almost pushed me into action…) but the weather wasn’t right or I didn’t feel like running out to the store for specific ingredients or I was busy watching the first season of “Friends From College”. #truestory

As you can see, my pastry didn’t bake up smoothly, even though it went into the oven that way. Nonetheless, it was crisp on the outside and just sweet enough with the traditional walnut, raisin, brown sugar and cinnamon filling. They made for a very satisfying bite! Next time around, I’ll try the chocolate filling variation included with the recipe.

If you’re curious to try something new, you can sign up for the bakealong updates or go there now and try the rugelach recipe. Share photos of your finished pastries on Instagram with #bakealong.