Hand Pies with Rugelach Dough
Plus, a new book tour event and what to bake this weekend!
What To Bake This Weekend
Cobbler is one of my favorite fall desserts. This Blueberry Cobbler is one of my most popular, but you can use whatever fruit you want. Peach is a popular option right now, too!
Now’s the time to choose from these 20 Favorite Fall Desserts, featuring cozy flavors like cinnamon, nutmeg and vanilla.
Pie season! Thanksgiving and the holidays are coming, so brush up on your pie making with my guide to pie crust and pies!
Homemade Graham Crackers are easy to make and SO much better than the store-bought variety. Try them as a snack, in a pie crust, or make them into s’mores with homemade marshmallows!
As always, if you’ve recently made one of my recipes, please leave a rating/review on the recipe to let me know how it went! I love hearing how you’ve made the recipes work for you.
Book Tour Event: Dallas!
We’ve added another Zoë Bakes Cookies book tour event in Dallas, TX on Dec. 10 and there are just SIX spots left! Get your ticket while you can. I’ll be at Central Market Dallas Lovers Lane to make some of my cookies for you and a signed copy of my book is included with the ticket price. I hope to see you there!
Zoë’s Baking Academy: Rugelach
Did you catch Zoë’s Baking Academy Live: Rugelach edition earlier this month? If not, no worries! The video is up on my YouTube channel so you can join in on the fun. You have until October 31 to send in your photo or video of your rugelach and leave a rating and review for an extra entry and one of you will be randomly selected to win a copy of Zoë Bakes Cookies!
Exclusive Recipe: Hand Pies with Rugelach Dough
During my Zoë’s Baking Academy Live: Rugelach edition, someone asked if this dough would work well to make hand pies. I thought so, and I decided to give it a try! Here are the results.
The Rugelach dough is quite soft and tender, so I chose fillings that would work well with this kind of dough. Since it is apple season I wanted to feature them in the hand pies. Be sure to cook the apple filling all the way until the fruit is soft and the juices have completely evaporated, this will take anywhere from 8 to 15 minutes depending on the type of apple(s) you’re using.
During my Youtube Live I mentioned that my husband, Graham, wanted me to try a cream cheese filling with the rugelach. I made one version of these hand pies for him with his desired filling and then a second one with almond paste cream, because I knew it would bake up beautifully.
The cream cheese filling is softer and the hand pies flattened out a bit more, but Graham loved them and didn’t care about the shape. The almond filling baked up with more body and I adore the combination of apples and almond paste.
You decide which base to use but don’t skip using one of the creamy bases or the apples will make the dough too soggy.
You can swap the apples for another thick (not too runny) filling, like fruit preserves or a chunk of chocolate. You can be creative, just keep in mind that this dough won’t tolerate a filling with liquid. Let me know what you come up with!
You’ll need half the batch of Rugelach Dough to make the Hand Pies as well as a silicone mat* and a round cutter*. The hand pie recipe is an exclusive for my Extras subscribers. Thank you for supporting my work and enjoy!
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