Tea-Time - Tag - vo.rs

Walnut and Espresso Rugelach

Sat, 12 Oct 2024 07:00:00 +0000

Rugelach are the kind of biscuit-pastry hybrid that disappears off a plate before you have quite worked out what you are eating. Each one is a little rolled crescent of impossibly tender, faintly tangy cream-cheese pastry wrapped around a sweet, nutty filling. They are a fixture of Jewish bakeries, sold by the bagful, and once you have made your own you will understand why people are evangelical about them. The twist here is espresso: a tablespoon of instant espresso powder folded through the classic walnut-and-cinnamon filling gives these a deep, slightly bitter, grown-up edge that pairs perfectly with the coffee you will inevitably want alongside them.

Spiced Brown Butter Madeleines

Sun, 07 Jul 2024 14:00:00 +0000

A madeleine is a small thing to get worked up about, and yet people do, myself included. These little shell-shaped sponge cakes, crisp at the edges and tender in the middle, are one of those bakes that look fiddly and turn out to be among the easiest and most reliable things you can make. The famous feature is the domed bump on the back, the badge of a properly made madeleine, and it comes from a trick of temperature rather than skill. My twist is to lean into warmth and fragrance: brown butter for depth, and a quiet trio of cinnamon, cardamom and ginger that makes them taste like the most comforting cup of tea you have ever had.