I used to make rugelach, and I know I will again. I found a recipe online, modified it, modified it again, and then finally crossed it with a puff pastry dough recipe.
Since I had hotdogs in the freezer, I decided that Friday night would be the perfect time for pigs in a blanket. I swear this was not the result of Trump’s chants of “pigs in a blanket: fry ’em like bacon!” But also yum.
Yesterday I started the puff pastry dough. I used margarine instead of butter because hotdogs, but I trusted the recipe from Serious Eats before and felt it wouldn’t let me down.
It’s a long process. Most of the time is waiting, but there are so many times of rolling it out before it’s finally ready to use. I knew I wanted to let it rest in the fridge till today, and that gave time for the hotdogs to thaw, too.
I pulled this out of the fridge, and it’s solid, so that’s a good sign. But I hadn’t yet cut it to see if the layers were what they were supposed to be.
Well, the layers look pretty good. Encouraging sign.
I was really hoping it would be cold enough today to roll this out with out any problem. I decided to use the cutting board to roll it out and cut it.
I decided to use the pastry cutter that I use for rugelach to crinkle cut the edges before rolling them up.
I do this with rugelach, too. But this going to wrap meat rather than chocolate spread.
There they go!
Put these in the fridge to cool for a little bit.
Egg wash! Almost time to put it in the oven.
Ready to go in the oven! Hope this turns out!
Oh maaaaan. Halfway done!
And done! Will make this again for sure. Some modifications, sure, but overall looks pretty good.