Rugelach

Total Time:
1 hr 55 min
Prep:
10 min
Inactive:
1 hr 30 min
Cook:
15 min

Yield:
4 dozen cookies
Level:
Easy

Ingredients
Directions

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.


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4.8 200
<span>Did a test run f this recipe before making it for a Jewish cultural presentation and wow. They are sooooooo good. Really hard to mess up the recipe. Only thing I found was the entire process can be tedious. Stopping to refrigerate can be a pain but I followed the directions. The jam didn't lear out too badly on me, using it sparingly helps. For sure this one is going into my book.</span> item not reviewed by moderator and published
I have made these several times. The first time was a litte complicated because I was not experienced with dough. Since then, no problems. I have some home<span>made Honeybell marmalade that i am going to use for this batch. Can't wait.</span> item not reviewed by moderator and published
I have made these for Christmas for the last 4 years and it is easily everyone's favorite cookie/pastry. It is relatively easy and very, very yummy. Thanks Ina, you have a homerun with this recipe. item not reviewed by moderator and published
Oh Ina, you have stolen my heart! I don't like raisins and made half but otherwise made as instructed. So delicious! I normally don't venture away from the chocolate chip and sugar cookie, but this may be my new favorite cookie! Every part of this is perfection. Complex flavor and different textures that fit together beautifully. Bake this! item not reviewed by moderator and published
Amazing! And fool proof. The cream cheese dough is to die for. My favorite cookie ever. I always have some in my freezer. Thank you Ina ! item not reviewed by moderator and published
I usually go to New York City to get this , it is one of may favorite. This was my first time to make this. I just had a slight problem, the jelly preserves drips, I probably over filled it. Other than that it has the perfect taste. I used strawberry and raspberry preserves and I used 3/4 of walnuts and no raisins, it came out perfect! Next time I would use dried cranberry and almond. Now, i do not have to go to Veniros to get this, and I can even make it healthier than buying from the bakery.. Thank you Ina, you are awesome, love your recipes!!! item not reviewed by moderator and published
I LOVED this! I did make half as written, but the other half I decided to use dried cranberries instead of the raisins. I find the tartness of the cranberry against the apricot to be more up my alley. I liked that this recipe used my paddle attachment of my stand mixer, where as others were using a food processor. For those who complained about their dough, I'm curious if you followed the guidelines for refrigerating the dough after made initially, and then before baking after the cookies are assembled? I would say that's a must. item not reviewed by moderator and published
I have made these several times. They are always. Hit and none are leftover. I have tried several different jams raspberry, figs and peach. All have been wonderful. They are beautiful on the plate, the only problem is they are messy. But that is part of baking. item not reviewed by moderator and published
Ina, I'm a big fan. I have 5 of your cookbooks and have never been disappointed in any of your recipes. This is the first time I've made this recipe and it is fabulous! So professional looking and delicious. They are better than my favorite bakery. I will share these with friends for the holidays. If I don't give them away I'm afraid I will eat too many myself....so good!! item not reviewed by moderator and published
This is a great recipe!! I made this receipe for a holiday cookie exchange. I doubled the recipe and went exactly with what the recipe called for! My family tasted them before the exchange tomorrow and they love them! I was able to make 11 dozen! It was tougher than I thought, but absolutely tasty and well worth it! item not reviewed by moderator and published
I've made this recipe a dozen times and it's always a hit! I make a variety of fillings--apricot/walnut (I skip the raisins), raspberry preserves with flaked cocnut, Nutella with toffee bits. Be sure to use parchment paper because the jam will ooze out some and carmelize to your pan. Also I do the egg wash and sprinkle with raw sugar before baking--it adds a nice crunch. item not reviewed by moderator and published
I make these for the holiday potluck at work and everyone loves them. The only problem I hear is that people like them so much they eat too many and don't feel so well later on ;o) item not reviewed by moderator and published
Made this for Thanksgiving 2013 for my brother-in-law. Amazing! I used dried cranberries and pistachio because it was Thanksgiving--really good. item not reviewed by moderator and published
I'm throwing out my old recipe. This one is so much better. I used Polaner All Fruit instead of regular preserves so avoid any more sugar. Excellent! item not reviewed by moderator and published
This recipe really was easy, I liked using my stand mixer as opposed to the food processor as many recipes for call for. Also roll the dough in between 2 pieces of plastic for quick cleanup. I&amp;#39;ll be adding it to my favorite cookie list. item not reviewed by moderator and published
Absolutely Perfect as written. Tender pastry, just the right amount of cinnamon and sugar. Very difficult to eat just one! When serving these after a memorial service for a Jewish friend, many of his Jewish friends declared these were the best urge lacy they had ever tasted. A fine compliment indeed. One guest was observed stuffing a half dozen or so in her purse! item not reviewed by moderator and published
This recipe has been a huge hit with family, friends and coworkers. I follow it EXACTLY and the rugelach always come out delicious. I have tried subbing choc chips and strawberry jam for kiddies and that works well also. But nothing beats the original! Thanks Ina! item not reviewed by moderator and published
Ina I used your recipe e and got rave reviews. My daughter who does' t like fruit cookies had two and we had a guest. He went home with some. I didn't have apricot preserve, or walnuts so I used a fruit mixture of raisins, prunes and other dried fruit I had soaking for black cake and pecans and currants. Wonderful! item not reviewed by moderator and published
To someone who suggested that two sticks of butter = one pound, he/she is wrong. A stick of butter = /4 pound, so two sticks would equal 1/2 pound-just as the recipe states and as Ina uses in her show. I have made these several times and they are fantastic. Very authentic tasting. I won't buy them anymore. If it oozes or doesn't brown enough, just adjust it for the next batch. Maybe use less jam or cook a little longer, etc. You just can't knock these. item not reviewed by moderator and published
Now THIS is Rugelach! The buttery flaky crust paired with the tart/sweet filling. They're to die for! I can never order Zabar's Rugelach again! Thanks, Ina! item not reviewed by moderator and published
amazing...i try it with puff pastry dough and it was amazing so good so cool...love it item not reviewed by moderator and published
Amazing BUT...the first time I made them they flattened and oozed terribly, as one reviewer stated. They didn't look nice at all but tasted great! Other recipes call for more flour so the second time I made them I added 1/4 C more flour, sprinkled flour more liberally (probably 1-2 T on my counter before rolling, and chilled the first rolled up batch in the refrigerator while working on the second disk. Then put the chilled batch in the oven and chilled the second batch, etc. This helped, too. I also used the maple syrup glaze as another reviewer suggested. PERFECT! GONE! So either LIBERALLY dust your work surface, pastry and rolling pin generously, or add 1/4 cup of four in the beginning and dust generously also. Raspberry and apricot preserves work well also if you don't spread it too close to the center of the pastry circle. Love them!!! item not reviewed by moderator and published
These are out of this world. I was looking for a variation of a filled cookie my mother in law used to make. I found these and tried them. So so much better. I even tried rolling the large circle and then cutting them after they cooled a bit. Everyone wants these next year. item not reviewed by moderator and published
These are fantastic! I have always loved Rugelach, but they are so expensive, now I know why. I used a mixture of walnuts and almonds and a whole jar of apricot preserve. I did not refrigerate them after rolling, just put them right in the oven, while they flattened a bit they were still great. 15 minutes in the oven is all you need. item not reviewed by moderator and published
Great cookies, flaky and buttery. I followed others advice and rolled out the 9" circles between wax paper before chilling, and this made it very easy. This will definitely be on my list of cookies to bake for every Christmas! If you are looking for other ideas for fillings, I used raspberry preserves with chocolate chips, nutella with chocolate chips and dried cherries, and chopped dried apricots with apricot jam, and Ina's original filling which I just modified slightly to use golden raisins. My favorite was Ina's, but the kids definitely appreciated the chocolate ones. item not reviewed by moderator and published
Peaches846, 1/2 lb is two sticks. four sticks would be 1 pound. Ina, great recipe as usual. : item not reviewed by moderator and published
Ina, I made these for our Hanukkah party tomorrow. They are heavenly, the best I've ever had. I used half the dough to make chocolate ones from another recipe, but yours are better than the chocolate. Have you got a recipe for chocolate rugelach? Oh, I used craisins which I had around rather than raisins. Btw, Peaches, the butter I buy is 4 sticks to the pound. item not reviewed by moderator and published
Very tasty, but the recipe calls for 1/2 lb. butter, and in the video, Ina clearly says 1/2 lb butter, but she uses two sticks, which would be 1 lb. item not reviewed by moderator and published
I hate cooked raisins, but in this recipe, they are like no raisin that I have eaten before. The flavors of raisin, apricots, and nuts melt together to form a unique flavor. The texture is soft, but a bit chunky due to the nuts. The dough almost melts in your mouth. This will become a new favorite for our family over the years!! Thanks, Ina. item not reviewed by moderator and published
The combination of flavors is superb. I live in a very humid (75% part of the country and I should have added a half a cup of flour to the dough. The cookies were very tasty but looked a little melty. item not reviewed by moderator and published
I like the proportions and ingrdients of this recipe, but for better results, I use both cold cut butter and cold cut cream cheese in a pulsing food processor, it produces a lighter product. Also, instead of rolling from a triangular shape, I got better resuld by cutting a retangular shape before rolling..less mess, less waste and a prettier final result. But I would not change the ingredients. item not reviewed by moderator and published
I found this recipe in 2010 and couldn't wait to get crackin' at them. So my mom and I made a batch. My oh, my were they so good. So we wanted to try them in raspberry. I wanted to do chocolate. So needless to say these delicious little morsels are a go to holiday favorite. item not reviewed by moderator and published
I just got done making these cookies for probably the fifth time as well. I do like them but I wouldn't classify them as necessarily easy. They are time consuming and it is important not to skip any of the chilling time. It also is important to remember to use parchment paper as the cookies' filling tends to ooze out and they are terrible to try to get off of a baking sheet without parchment. One of my favorite cookies and a Christmas must. Enjoy! item not reviewed by moderator and published
I made this for my special someone and he loved it!!!!! He couldn't stop raving about it. The next day I made it for my co-workers and they loved, loved, loved it!!!! I've made this 5 times over.... item not reviewed by moderator and published
OMG! I made these 2day. They came out sooooooo good! But instead of apricot I used red raspberry. Thanx Ina!!!! item not reviewed by moderator and published
These are delicious!!!! They are so worth the time and effort! I followed the recipe exactly, except instead of apricot preserves, I used triple berry preserves by smuckers. It was delicious!!! It's also convenient that you can freeze part of the dough for later on. Thanks Ina! item not reviewed by moderator and published
these are so good. Ina u r the best. cannt wait for my husband to try these. item not reviewed by moderator and published
The rugelach taste like a rugelach should. Yummy. The only thing is that my rugelach did not come out flaky but rather crumbly and they came out pale, not golden brown like Ina's. item not reviewed by moderator and published
They taste fantastic, and they're fun to make, but the jam oozes out and the rugelach stick to my cookie pan. What do you do about that?? item not reviewed by moderator and published
Completely worth the work for a festive occasion. Much better than you could get at an average bakery - love the tender pastry! Boyfriend's family raved about them. 5 stars. item not reviewed by moderator and published
These are the BEST cookies! My family and friends request these cookies every year at Christmas. I do use cherry preserves instead of apricot and I leave out the raisins, but other than that I follow the recipe exactly. Way to go Ina! item not reviewed by moderator and published
OMG, just finished making these cookies and already ate 4 (I know, I know, right?! I used Ina's ingredients but used dried cherries instead of raisins and hazelnuts instead walnuts. I then assembled them using the method in Food Network's recipe called "Golden Rugalach". It turned out PERFECT! Oh so good and so easy to make. Will make some more tomorrow with dried cherries and cherry preserves and dried cranberries with raspberry preserves. Still have a lot of hazelnuts so won't sub the walnuts this time around. Easy method to remove skins from hazelnuts: place them on a cookie sheet, bake in oven for 10 minutes in 350 oven, then place them in a kitchen towel and roll them around until just about all the skins just flake off = really easy! Also make a bunch of these rolls and keep them frozen until you feel like a sweet cookie. They freeze perfectly. item not reviewed by moderator and published
Not sure what happened for me! I'm a pretty experienced baker. This year, I made 10 kinds of Christmas cookies, including rolled Florentines. This dough was super gooey. I used Philly cream cheese, Irish butter and a standing KitchenAid. I refrigerated the disks overnight, rather than an hour, so it was very firm. While rolling it went immediately to goop. I used at least 1/2 cup of flour on the board and the rolling pin. The cookies tore easily while being rolled up and were too delicate to be lifted onto the cookie sheet without severe disfigurement! I then chilled the rolled cookies for 45 min - 1 hour before baking. Once in the oven they went flat and ugly. They took25 - 30 minutes to brown and firm @ 325 degrees. I have a pro oven, properly calibrated. My family pronounced these just "okay," "fine," "pretty tasty." item not reviewed by moderator and published
Excellent cookie and last batch I baked without sugar and cinnamen and used powdered sugar before serving, just as good. item not reviewed by moderator and published
I just love these cookies and so does my family. They always look forward having them at the Holidays. They are wonderful! item not reviewed by moderator and published
Delish! Annual tradition in our house! I use a rolling pizza cutter to make the cutting easier... AND no need to crack an egg at the end... use milk wash to adhere the cinnamon sugar to the cookie prior to baking!! I also raise the temp to 375 and bake a few extra minutes to "tan" the cookie to the correct doneness. item not reviewed by moderator and published
I made this one year for Christmas to rave reviews...now it's my "job" every year. It's that good! item not reviewed by moderator and published
This is one of the best cookies I've ever made. I'm not a baker, and I have a tendency to turn out rock-hard cookies, but Ina's admonition on her show not to overbeat your dough really worked out here. I used a stand mixer and incorporated the flour into the butter/sugar mixture just enough to hold it together. The result. A flaky, sugar-crisp delight that crunches with walnuts and oozes raspberry(insteadof preserves jam. I made a batch and gave away half, for which I was instantly sorry. These are my new favorite Christmas cookie! Thanks, Ina. I love all your recipes and you are my go-to chef for dinner parties and holidays. item not reviewed by moderator and published
I make these again and again. Just delicious! Alot if hours at the gym are because of these-- curse you Ina for your delicious recipes. Lol item not reviewed by moderator and published
I followed the recipe exactly, but it came out too soft. I couldn't roll the dough. It stucked on the rolling pin. What did I do wrong? item not reviewed by moderator and published
these cookies are the best I have had. I now make them every year for Christmas and when I make a basket for a gift these are right on top. They are 5 stars. item not reviewed by moderator and published
This recipe is so much fun to make and it tastes great too! item not reviewed by moderator and published
Doris, I make large quantities of these for events, as well. I make the dough, shape &amp; fill the cookies and then freeze them unbaked on cookie sheets (then transfer to Ziploc bags when frozen). I have kept them frozen for 4-6 weeks and they bake perfectly when I am ready. Don't defrost before baking, just put them on cookie sheets frozen. I bake at the same temperature as directed but for a few minutes longer based on how long it takes them to brown. Hope this works for you! item not reviewed by moderator and published
Thank you Karen :o item not reviewed by moderator and published
All of Ina's recipes are so special !! Done right this pastry is sooo delicious.It is light and very easy to make a big batch, saving some dough in the freezer for another time. Ina....could I adopt you for a sister ?????? LOL. item not reviewed by moderator and published
Made this 'classic' from Ina years ago, absolutely great, looks like a professional bakery made it. Of course, tastes great too, and easy to put together. item not reviewed by moderator and published
This is wonderful-- and very easy as Ina says-- I made it tonight and it went together easily-- but one must do as she says and wait for the dough to cool in the fridge twice. item not reviewed by moderator and published
absolutely amazing. (I left them some more time chilling, though, in part because it is summer here). item not reviewed by moderator and published
Fabulous cookies! item not reviewed by moderator and published
I made this recipe and my family loved it! It is going into my collection of "Favorite Cookie Recipes" for sure! I followed the directions and they came out just like the ones Ina made on her show. Thanks Ina for this wonderful recipe. item not reviewed by moderator and published
Thanks to Ina for this great reciepe. It's not Christmas with out this little cookie. I know that it can take some time and effort to get these delicious morsels right, however anything that's worth anything takes a little time and effort. item not reviewed by moderator and published
I love them! Just got my first batch out of the oven. The dough is so moist and pastry like - not dryer like most cookies are, because of the cream cheese. I did use some extra preserves, I used a tablespoon and followed the instructions, but I was quickly running out and it seemed like not much on the dough. I did get some melt out of the preserves during baking, though, so maybe I used too much. I love apricots, and maybe next time I'll just do apricot preserves and chopped almonds. The varieties could be endless. item not reviewed by moderator and published
This year I decided to put aside all my usual cookie recipes and try my hand at an international mix of cookies. When I began to cut and roll the first circle of these cookies, I was sure the Lord knew what He was doing when he did not make me Jewish. But by the end of the fourth circle, I felt as though I had made good progress. After tasting them, I feel I am ready for my Bat Mizpah. What a wonderful surprise. Thanks again for a great treat, Ina. item not reviewed by moderator and published
Absolutely wonderful recipe....while watching Ina several years ago, making this recipe,....I ran to the nearest Kohl's and purchased a kitchen aid mixer. Since then, have given them as presents and shared this recipe with many friends/family members.....It is a fabulous recipe, easy to make...everyone loves it....Perfection! thank you Ina p.s. I already have request to make for my supervisor's birthday next month. She loved it...and continues to rave about it....to everyone! item not reviewed by moderator and published
Great cookie! Thanks Ina item not reviewed by moderator and published
Excellent recipe. I brought it to a Hanukkah party and it was a big hit. For the jam filling I used Solo cake and pastry filling--apricot and raspberry. It's easy to work with and comes in several different flavors. item not reviewed by moderator and published
Good but not great. I've had store bought rugelach which I liked better. Kind of a lot of effort for the end result. Update: these were much better the next day. Very good. item not reviewed by moderator and published
great recipe, thank you ina, you are the very best! item not reviewed by moderator and published
I made these for Christmas one year. Of all the things I brought these were the big winner. They flew off the plate. Very yummy indeed. item not reviewed by moderator and published
Turns out perfect every time I bake it. item not reviewed by moderator and published
I recommend this recipe. These cookies come out perfect every time. I do adjust the baking temperature slightly though. I bake them for 20 minutes at 375 degrees instead of 350. I know that they are ready when the bottoms of the cookies are golden brown. item not reviewed by moderator and published
Made these cookies last week for Rosh Hashanah. They were amazing! I followed the recipe exactly for half the dough, except I used currants instead of raisins. For the other half of the dough, I filled it with mini chocolate chips mixed with powered sugar. I sprinkled the top with granulated sugar instead of cinnamon and sugar. They were good but didn't have the depth of flavor that the original recipe had. So good! item not reviewed by moderator and published
LOVE the recipe. Will be this year's Christmas cookie! Just wanted to know how they should be stored. Refrigerate or not to refrigerate? That is the question.... item not reviewed by moderator and published
These were the best Rugelach I've ever had and certainly the best I've made. Rave reviews from all who were lucky enough to tase them. A quick tip if not going for traditional crescent shape is roll into a rectangle, spread filling on dough, cut into two and roll up halves into logs, bake, and then slice. Different shape but same great taste. Quicker and less mess. Dough is soft - kept having to refrigerate it - but worth the effort! I used seedless raspberry jam, walnuts, dried cranberries, and mini chocolate chips. item not reviewed by moderator and published
These were easier to make than I thought they would be. I like that you can save dough until you're ready to bake. I love cookies and these are great. item not reviewed by moderator and published
my family REALLY loved these cookies, but instead on cinnimon/suger on the tops of the cookies u should use powdered suger it keeps them soft. trust me i did it both ways and the nexted day the powder suger ones were still soft and the cinn/suger were chewy but ether way this recipe will stay in my family for years to come item not reviewed by moderator and published
Ina, I made these yesterday for a party we are having on Sat. evening. WOW, They are unbelievably good. We tried a few last evening, just to make sure they were as good as Jeffrey said. I can't wait for our guests to taste them, I know they will like them as much as we do. I have never had a bad recipe from Ina. You rock!!! Maureen item not reviewed by moderator and published
Very soft dough; refrigerated over night. Then easy to work with on floured surface. However, the quantity of filling is more than enough. Mine did not brown as expected so increased temp to 375 for last few minutes. Better. item not reviewed by moderator and published
Everyone who has tasted this rugelach has professed this to be the most delicious ever. This is definitely a keeper! item not reviewed by moderator and published
I made these and absolutely fell in love so did all my dinner quests as well as my husband who will only admitt to enjoy one particular cookie....oatmeal. These cookies are delicious I have about 6 more batches waiting for me in the freezer. You will not be disapointed and they are not really difficult or involved especially when you make the dough and freeze it ahead of time. LOVE LOVE LOVE! item not reviewed by moderator and published
I really never baked before and was VERY leary about starting now...however, Ina inspires me. Rugelach has always been a favorite in our family. I have gotten such wonderful compliments from everyone that have tasted these that I am getting a little heady. I have now made them 4 times. The first time I baked off all 48, because it was during the holidays. The next few times I froze 2 balls and just baked off 24 at a time. I actually have an overwhelming feeling of accomplishment when I bake these, they look so pretty. I haven taken them to dinner parties and everyone just loves them. They make a beautiful presentation and are soooooooo delicious. Once again much thanks to Ina .. ! (^_^) item not reviewed by moderator and published
OK, so I'm a cook, NOT a baker. BUT, I wanted to make these for Hanukkah. My husband's family is Jewish, I'm not, so I wanted to try and make something Jewish to see if I could pull it off. Everyone LOVED these. No one usually makes Rugelach because of the work. They all couldn't believe how good they were. They were all gone in one 3 hour party!! This will now be a tradition for me to make every year. item not reviewed by moderator and published
The best cookie I have ever had! item not reviewed by moderator and published
I have made these twice in the last month (both times I doubled the recipe because I was making them for so many people)., once for my immediate co-workers and secondly for a New Years Party. Everyone that had them raved about how good these cookies are. I had several people that grew up in New York say that these rivaled rugelach they were used to from their childhood. Another woman bowed to me because she was so in love with my rugelach. Only thing to warn you about is that this recipe is very time consuming but well worth the wait and fairly easy to make. item not reviewed by moderator and published
Make sure you set aside enough time to allow for dough chilling and then chilling the prepped cookies in the fridge! These cookies are well worth the time involved though. I would chill one batch as I was baking another in the oven...worked out well. I followed the directions exactly, no modifications needed. Very, very tasty. I'm definitely making these again. item not reviewed by moderator and published
Just as many other reviewers noted, I found that these cookies turned out just as good, if not better, than those you would find in a bakery. The dough is super easy to work with and I can't wait to make another batch to freeze. Use your pizza wheel to slice the dough very quickly. I set up a filling station with the pureed preserves (apricot and raspberry), chopped golden raisins, raisins, dates, walnuts, chocolate chips and then made 3 batches (yes, almost 150 cookies!) using all of the fillings. The first few batches didn't brown as well as I would have liked after 20 minutes, so I tried 350 for 15 minutes, then turned it up to 375 and set the timer for 5 minutes--turned out perfectly. You will love these. item not reviewed by moderator and published
If you cook this is an easy recipe. If you are inexperienced it is still easy, just a bit time consuming, but well worth the time. I made these for the first time the day before chanukah. I didn't change a thing. Once they came out of the oven,my family starting devouring them. I had to hide the rest for the next day. I used an immersion hand blender to puree the apricot jam. Use a pastry scraper or spatula to help left the wedge if it sticks to your work surface. I also made a batch using currents and walnuts and will do that for now on. I made a batch using dried cherries/golden raisin w/apricot puree and walnuts. I also made chocolate chip and walnuts. If you want larger rugelach make less wedges, smaller bite size rugelach, more wedges. The best rugelach I have ever made and will add this to my permanent recipe collection. item not reviewed by moderator and published
I made these exactly as in the recipe with one exception. I used pecans instead of walnuts because I already had pecans on hand. The pastries came out perfect and very delicious. They are much easier to make than you might think from reading the recipe. It does take time, however, as you have to chill the dough 1 hour after making the four balls and 30 minutes after making each pastry. DELICIOUS! PERFECT!! item not reviewed by moderator and published
I made this recipe which was expensive and a little difficult. Not sure what (or if) I did something wrong, but my rugelach melted. They came out flat and looked horrible. Tasted really great, but I couldn't give them away as gifts, which was my purpose. I'm looking for another recipe that will work. item not reviewed by moderator and published
These came out perfectly. Made for a Chanukkah party. I changed the filling to walnuts, dried cherries, chocolate chips with the sugars. item not reviewed by moderator and published
Try using Splenda's brown sugar mix instead of true brown sugar. Cannot taste the difference. And, for jam, use fruit spread instead of preserves. Because of the nuts &amp; raisins, you do not miss the sweetness of preserves. item not reviewed by moderator and published
These were soooo good and easy to make. The recipe makes a ton so you can even save some of the dough and whip some up another time. My boyfriend and I ate them all in one night they were so good. Ina did it again:) item not reviewed by moderator and published
I started making Ina's Rugelach recipe a few years ago and I can honestly tell you they will not only stand up to any bakery rugelach ( and I mean any) but far surpass them! I misplaced my recipe and I was online getting another so fast today. I make apricot walnut, strawberry, fig, chocolate with any kind of nuts. Pecans, pignolls and pistachios are a good start, I've used them all. Feel free to experiment! I have and have been wonderfully surprised. Try dried cranberries for your Thanksgiving Rugelach. I could go on forever...I think I already have ! Thanks Ina,Your the Best! Linda K. item not reviewed by moderator and published
This was the best rugelach I have ever had.But instead of cooking time you should have prep time item not reviewed by moderator and published
This recipe was so easy to follow. The dough is so soft and tender. It's a great use of minimal ingredients. The only thing I changed was less raisins. Too many made it a little messier when they oozed their way out. But other than that, just a perfect snack to have around the house. They keep very well too! IIna is one of the most relaxing and easy to follow chefs on Food Network. item not reviewed by moderator and published
wow AMAZING, everyone who tried it said it was the best Rugelach they have ever had!!!!!!! Great Recipe! item not reviewed by moderator and published
I have never been a fan of baking cookies but this one is really the best! it takes time to make it but it's really worth it. just make sure to put the apricot preserves in the food processor to make the big chunks a bit smaller. the big chunks of apricot just make the cookies harder to roll. i would suggest that you do the same on the raisins too! this cookie is awesomely delicious and a big hit in my family! thanks to ina for sharing this recipe with us! item not reviewed by moderator and published
I have been craving rugelach every year around the holidays since I'd eaten it as a child in Long Island, and I was so excited to find this recipe! It took a little time to make but so worth it!!! Absolutely delicous, and so soft!! I made one with rasberry jam and walnuts and one with apricot jam and pecans and they were both amazing! Thanks Ina!! item not reviewed by moderator and published
I made these for a pot luck @ work, &amp; they were such a hit! They take a little long to make,. but are so very worth it. Thanks for another great recipe Ina! item not reviewed by moderator and published
can you freeze this? item not reviewed by moderator and published
great recepe, but where is the icon to copy this dish item not reviewed by moderator and published

This recipe is featured in:

The Best Hanukkah Recipes