We travelled up and down the Brennero road so many times but we never stopped in Innsbruck until last year.
We stayed just a couple of nights because it’s not a big city, anyway it worths a visit because of the famous Goldenes Dachl ( a roof made with copper flat tiles) and because of the lovely houses on the river Inn.
The first step of our tour between Italy, Austria and Slovenia started with a stop in Malè, Trento province.
Why Malè?
We need a place to split the trip from Bologna to Innsbruck in half. It’s not a long journery but in summer, if you find queues, lot of traffic, it could become quite boring and tiring with a child on board.
Split the travel was ok but we wanted to stop in a nice place!
We have organized this year’s summer holidays.
It has been hard, we often changed our mind but we succeded.
While I was doing all this I thought all our efforts could be of some utility for all those who are trying to do the same; I’m not going to post anything before beta-testing it in first person but I can start with our past summer holiday as we did more or less what are we doing this year but somewhere else.
The end of the school year is always a storm of things to do, mettings, sport tournaments…
And, of course, all these things strikes on me: I am busier than a very important business man. :O
Next week there is the school party and I am going to bake a huge amount of sugar cookies and chocolate muffins; when I am obliged to bake I loose all the joy and fun. :/
Anyway today I have a couple of hours and I really want to update the blog with a new recipe; unluckly my old laptop is acting oddly lately and the internet connection is the main issue ( the most important, the less working of course!) and posting is becoming harder and longer than usual.
We should really buy a new laptop but we don’t really want to spend money 😛
Let’s talk about the recipe: chocolate rugelach.
They are well known treats from the Jew’s tradition, they are similar to croissants but far less caloric because there is more cream cheese than butter in the dough.
Traditionally they were made with sour cream but in Italy sour cream is not that common and the recipe I have, from Marc Grossman, calls for cream cheese so here we are. 🙂
Inside I put, as recipe says, chocolate cream and walnut filling but you can add any dried fruit or whatever you like.
DO NOT eat all of them at once. Really, I m not joking… It has been a real risk for me! 😀
| Servings |
8
|
Ingredients
For the dough
For the chocolate cream
To fill rugelach
To brush rugelach
|
|
My Irish brinner went so good, everything has been so perfect!
I have to thanks that brilliant man called Paul Hollywood and all his books! <3
I knew, using his recipes, I would have been on the safe side as all of them I have tried turned out fantastic!
If you are asking what a brinner is: the evening version of a brunch.
