Wednesday, July 6, 2011

Ruguh-Love's cousin, Ruguh-Crush

I first saw this dessert at the Picnic Game 2011 hosted by Louise. Yummychunklet brought this with her.  First of all, I was attracted to the name, Rhubarb Ruguh-Love and then I was intrigued by the photos of this dessert.  Rhubarb Ruguh-Love is a twist from the Jewish pastry, Rugelach which has a cream cheese pie crust with fruit preserves and nuts filling.  However, I am not too fond of cream cheese pie crust and so I only adapted the idea of the housing the filling in croissant shape dough. I made the filling with thinly sliced rhubarb and strawberries, omitted the nuts and wrapped with the sweet pastry dough. This is a dough recipe I learned from Chef Lejuene from The Academy Pastry Arts Malaysia last weekend at the tart class. I love this recipe because it gave a crust that was very light, tender and flaky.  It also had a glorious butter flavor which is heavenly. The method used is so simple even an amateur baker like me can do it. I am sure it is a piece of cake for many of my friends and readers who are experienced bakers. There are more recipes that I learned from Chef Lejuene that I will eventually share with you, so let this be the first. For now, you can use this recipe to make all kinds of pies and tarts. Let your imagination run wild and come out with your own creation and please don't forget to share with us.

Since, the original idea is from Rugelach and I adapted the twist from Ruguh-Love, I would like to call mine Ruguh-Crush! So if you have a crush for someone, send him or her this dessert and when asked what is the name, say Ruguh-Crush. Hint! Hint! /blush

Ruguh-Crush






Ingredients:

For The Coating
adapted from mathastewart.com

1/2 C plus 1 tablespoons sugar
2 tsp ground cinnamon
113 g unsalted butter, melted

Sweet Pastry Dough

Ingredients:
250 g all purpose flour
150 g unsalted butter
5 g salt
125 g icing sugar
2 eggs

For The Filling
1 C rhubarb, thinly sliced
1 C strawberry, thinly sliced
1 1/2 tbs sugar
3 tbs flour

Method:
Sift flour, salt and sugar.  Cut butter into small pieces. Mix flour and butter by hand till reaches sandy texture. Add eggs and knead for 1 minute. Divide dough into two and form dough into two disc. Keep in the fridge for 2 hours.

Unwrap 1 piece of dough and place on a floured work surface. Roll into an 11-inch round and, using a pizza wheel, cut into 8 equal wedges. Repeat process with remaining pieces of dough.

To Fill: 
Spread 1 level tablespoon rhubarb and strawberry mixture on each piece of dough. Starting with the long side of the triangle, fold corners in toward the center and roll up each piece to enclose filling. Repeat process with remaining dough.

Make the coating: 
In a small plate, mix together sugar and cinnamon. Dip each ruguh-crush first in melted butter and then in sugar mixture to coat, pressing on open ends to enclose. Place on a baking sheet with lied baking paper, 1/2 inch apart. Bake in preheated oven at 350 degrees F or 175 degrees C for 30 minutes or until browned. Let cool for 30 minutes before serving. It taste very delicious with either whipped cream or vanilla ice cream.

23 comments:

  1. Oh, my goodness, that looks good.

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  2. Lois, when you are back in your kitchen, you MUST try this, it is divinely delicious with vanilla ice cream! I can eat 3 of them in one go!

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  3. Wow...someone sure fell in love immediately after receiving this..hehe! Like the combination, must be very delicious..:)

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  4. so this is another yummy way to use rhubarb huh, ya, this must be super good if serve with vanilla ice-cream. I still figure out what i want to do with the rhubarb that you given to me..

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  5. You got ur rhubarb from Jaya Grocer?
    It was very expensive the last time I got mine there.

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  6. Looks really nice. When I saw the photo I thought it was ham:)

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  7. I hope I'll get to try rhubarb someday too! Yours look fantastic! Slurp....
    Have a lovely evening.
    Kristy

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  8. ooo look at the cinnamon sugar with this. soft crisp.. everything u want!

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  9. Oh, my! This crust sounds even better! I'm going to have to try this again using your recipe! Go, go, Quay Po!

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  10. @yummychunklet, hope the actual outcome pleases you.

    @daphne, when it was in the baking, the whole house was filled with the fragrance of cinnamon.

    @Kristy, Would you like to have some rhubarb? If only I can pack it in such a way that it will not rot before it reaches you, I can courier some to you so that you can try it out.

    @Three-cookies, after you said that and I look at it, it sure do look like ham at a glance.

    @Wendy, I think rhubarb is expensive anywhere.

    @Sonia, I hope you have sugared and deep freeze the rhubarb I gave you. I am looking forward to see what you make with it. You are so creative, I am sure you can come out with Rhubard something to surprise us! hehe.

    @Reese, it is very delicious. If someone sends this to me, I will consider falling in love with him... sshh, don't let my Quay Lo hears that, hehe

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  11. Omg, looks super delicious..

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  12. I love what you have done with this, Veron. I'm not to crazy about cream cheese crust, although I do like cream cheese cookies:)

    Love the name too, Ruguh-Crush, just perfect! (which of course he must also be:)

    Thanks for sharing...

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  13. Quay Poh these pictures are georgeous and look delicious!! gloria

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  14. Rhubard has always been a favorite of mine. Growing up we had it all the time, easy to get in Michigan. Here in Florida it's another story, doesn't grows here and expensive when we do find it. This looks so good, I can just imagine how a bite will taste! Yum, beautiful pastry too!

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  15. I love the twist on a twisty dessert.

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  16. @That Girl, me too:D

    @Lyndsey, Thanks. It is very expensive here too.

    @Gloria, You are always so encouraging! I really appreciate your support.

    @louisse, Thanks and it gives me joy to share.

    @Priya, How have you been? Thanks for your visit.

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  17. well done veronica =) putting to practice what u've learnt! chef will be very pleased!

    -jade-

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  18. @jade, Oh yes, I learned a lot from Chef at the tart class, some of the tips he gave us, we cannot find in the books. Thanks to you for giving me the opportunity to meet the wondeful chefs in The Academy of Pastry Arts Malaysia. I am looking forward to their next class of Macaroons because I can stop making Maca-Wrongs! hehe

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  19. Oh my, your pictures look so delicious. What I wouldn't give to have a piece of this right now :P. This is too funny because I just went to Costco today and bought a huge strawberry rhubarb pie. Since I can't have any of your dessert, I'll just have to smooch off hubby.

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  20. Ah... beautiful pastry, but it's hard to find rhubarb here in my place!

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  21. @LeQuan, if I can send you a rhubarb pie, it will be in the mail today.

    @Alice, I know it is hard. Are you in KL? If you are, can try at Jaya Grocers.

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  22. I thing it may good to eat that I saw recpies in ur blogs........It good to see ur blogs...

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