Last minute company drove me to buy a package of supermarket raspberry rugelach, which were real mediocre. I decided I’d try to improve them by turning them into a mini bread pudding! NOTE: This was just enough for 2 generous portions.
Preheat oven to 350. Find a bake-proof dish that fits inside another larger (to create a bain marie – water bath) I used a large oval ramekin inside a standard corning ware square casserole.
6-7 leftover rugelach, (or other butter-rich, croissant like pastry)
¼ cup milk
¼ cup sugar
1 tsp vanilla
Butter the baking dish. Break up the pastry and put in baking dish. Mix the milk, eggs, vanilla and sugar, and pour over pastry. Let sit 30 minutes, and push down to make sure it all soaks in. Optional – sprinkle with sliced almonds. Place baking dish in larger casserole and pour warm water around to ¾ the way up – this is a bain marie, and all bread puddings should be cooked this way to keep them tender. This photo will give you the idea.
Bake for 30-40 minutes, until an inserted butter knife comes out clean. Let cool slightly, and serve warm with whipped cream, or if you are adventurous, make a crème anglaise with raspberry liqueur.
I wanted to surprise Susi one Sunday morning, and whipped these up just because we had leftover raspberries that were calling to me. I looked at a recipe, but changed all the quantities, because I didn’t have cream (just use one more egg), and I wanted to use a whole stick of butter. Makes 18 medium sized scones.
Preheat oven to 375. Line 2 cookie sheets with parchment paper.
2 ½ cups all purpose flour
¼ cup sugar plus 2 tbsp for dusting
1 tbsp baking powder
1 tsp baking soda
½ tsp salt
1 stick (8 tbsp) butter, ice cold, diced into cubes
½ cup milk (you can use cream for even richer texture) plus 2 tbsp for brushing
1 tbsp orange zest
1 tbsp vanilla
¾ cup fresh raspberries, tossed in 1 tbsp flour
¾ cup walnuts, coarsely chopped
In bowl of food processor, add flour, sugar, baking powder, baking soda, salt, and pulse until blended. Add butter (make sure it is cold) and pulse in bursts until butter is distributed. Whisk eggs, milk, vanilla, zest just to mix, and add to flour / butter mixture. Pulse until dough just comes together in a lump. Don’t overwork it.
Turn dough into bowl and gently fold in raspberries and walnuts. The raspberries will break up – don’t worry about it – the flavor and color will be great!
Turn out dough onto lightly floured board, and knead gently about 6 times (fold and refold, adding flour if needed to get just barely dry surface). Form into 10 inch square (will be about ¾” thick) Cut into 3 rows, then 3 rows the other way, making 9 squares. Cut each square on diagonal to get 18 triangles. You can use a round cutter if you prefer, but you will have to reform the dough.
Place on cookie sheets. Brush with milk or cream. Dust with sugar.
Bake at 375 for 13-15 minutes. Watch carefully – get them to just turn golden, but not too brown.
Served with salted butter.