Rugelach

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Just finished making these and they are insanely good. However, the first batch I made were slightly over done after 20 minutes baking time. The last batch were actually not done after 20 minutes , still too soft, so I put them back for another 4 minutes. I used different cookie sheets lined with parchment paper as instructed so I can only say the change in cooking time was due to the different brand of cookie sheets. Two were teflon lined and the other was not. All in all, they are labor intensive but so worth it! I added mini chocolate chips to the last batch that I made and next time I make these, I will add different nuts, perhaps pistachios or pecans.

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Thanks Ina! I've been a bit intimidated in making these cookies but I'm glad I finally made them. I thought they would be more difficult than they actually are but overall easy and delish.
I made one recipe alteration and that was that I did not chill for the last 30 minutes, after, I rolled them up with the filling and I add the egg wash and sugar, I baked them. I had rugelach in the past and mine were very comparable. I might of added too much apricot preserves because in the oven the preserve was oozing out. As soon as they were done, I immediately used a spatula to remove from cookie sheet in order to avoid having them sick to the sheet.
I really enjoyed making them and I know my family enjoyed eating them.

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that person's review was not listed as to how much she likes the recipe, but to redirect readers to her website.

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What a great cookie! I used raspberry preserves and although I added to much cinnamon (didn't read it right to the filling they were still excellent. Making again today for Christmas because we ate to many of the first batch!

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I always thought these were hard to make but thanks to Ina, it was so easy and delicious.

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Excellent!
I love the taste and ease of this recipe. also, it's great that you can do so much in stages. I made 1/4 of the recipe this morning and will make more later as it just needs assembly and baking. For the cinnamon sugar topping, i used half "sugar in the raw" and half regular sugar and it gave a slight crunchy. i thought it was an improvement you might want to try if yo have a few packets around.
Only problem is the problem i almost always have with pastry dough. it gets cracks at the edges so instead of having a circle of dough, i have an irregular star :- It works fine for pies as i can patch but not great for other things.
Any suggestions?

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They got hubbies attention, he ate 5 before they cooled..lmao They reminded me of when mom had left over pie dough and bake it with sugar and cinn. on them only now with a twist. only thing i did differant was i used golden raisens nor did i puree the apricot preserves, i liked the little bits of apricots yummm .ty great recipes

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The cookies are wonderful! This is my family's favorite.

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I searched for years for a rugelach recipe. Last year I made these coookies. My family said after tasting them that they died and went to heaven. Thank you Ina

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Fun & easy to make! Switch up the filling ingredients to make it your own!