Tag Archives: sweets

Crescent Roll Blackberry Rugelach…a Practice Run

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

by Yair Rand

Oven Baked Blueberry Pancake!

 

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.

oven baked pancake

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.

Preparation:

  • 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.