If you’re going to make pie crust from scratch–and you most certainly should–it certainly behooves you to not let any of that lovely, buttery pastry go to waste. I, for one, was not about to pitch the racquetball-sized wad of dough I’d trimmed off the two pies I made over the weekend.
I mean, really, once I’ve gotten flour all over myself and the kitchen anyway, it’d be criminal not to put every last bit to good use… and what better use than these little swirls of rich, crisp pastry and tart, jammy goodness? These are actually very closely related to real rugelach as I was using a cream cheese pastry dough.
I rerolled the combined scraps into a 7″ round, spread it with a thin layer of marmalade, sprinkled on some chopped candied orange peel (leaving the very center fairly bare to enable neat rolling), and dusted it all with a bit of cinnamon. I cut it into eight wedges and rolled them up wide end first.
They then got plopped onto their own tiny foil baking sheet, brushed with a bit of egg white, sprinkled with turbinado sugar, and popped in to the oven next to the orange chiffon pie I had baking away. 20 minutes later and out they came, burnished and sparkling and ready for Mr T’s afternoon tea.