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
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.
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.
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.
