Rugelach

2001, Barefoot Contessa Parties!, All Rights Reserved

Show: Barefoot ContessaEpisode: Friday Night Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (128)

• RECIPE
• COMMENTS & REVIEWS(128)

Showing 1 - 20 of 128

• recipe Rugelach
  Linda Brant Lake, NY 11-18-2009

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  Simply The Best

  Rated: 5 stars out of 5

  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.

• recipe Rugelach
  null null, null 05-02-2009

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  Greatest

  Rated: 5 stars out of 5

  This was the best rugelach I have ever had.But instead of cooking time you should have prep time

• recipe Rugelach
  Juli Bradenton, FL 04-24-2009

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  So Easy and Delicious!

  Rated: 5 stars out of 5

  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.

• recipe Rugelach
  elissa weston, FL 04-13-2009

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  Better then the store!

  Rated: 5 stars out of 5

  wow AMAZING, everyone who tried it said it was the best Rugelach they have ever had!!!!!!! Great Recipe!

• recipe Rugelach
  mrskooting woodbury, MN 04-10-2009

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  awesome cookies!!!!!

  Rated: 5 stars out of 5

  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!

• recipe Rugelach
  Linda Edmond, OK 01-09-2009

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  Delicious!!!!!!!!!!!!!!

  Rated: 5 stars out of 5

  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!!

• recipe Rugelach
  ELAYNE Sacramento, CA 12-25-2008

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  Fantastic!!

  Rated: 5 stars out of 5

  I made these for a pot luck @ work, & they were such a hit! They take a little long to make,. but are so very worth it. Thanks for another great recipe Ina!

• recipe Rugelach
  Hillary Loudonville, NY 12-11-2008

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  HELP

  Rated: 5 stars out of 5

  can you freeze this?

• recipe Rugelach
  REBECCA west chicago, IL 12-06-2008

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  Amazing

  Rated: 5 stars out of 5

  Made these for a cookie exchange and they were the hit of the party. Will make these each year.

• recipe Rugelach
  Courtney Murdock, FL 11-17-2008

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  EXCELLANT RECEIPE FOR THE HOLIDAYS!

  Rated: 5 stars out of 5

  This has to be one of my favorite and most liked cookies. I made it last year for the holidays and have already had requests for it this year. Last year I made it with the apricot preserves and also with rasberry both were big hits. The cream cheese dough is moist and easy to work with. This is a must-bake in your cookie tin for the holiday season.

• recipe Rugelach
  null null, null 11-08-2008

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  You'll Always Be Welcomed!!

  Rated: 5 stars out of 5

  I left a half batch that I'd just made off at a friend's house and her husband called and left the message before I even got home (and I'd taken a cab), that this was the best rugelach he'd had in his whole life!! Another friend's husband had a ban on her friends and relatives who were permitted to stay no more than four days and three nights. Then they had to leave. But he lifted the ban for me after I made him Ina's rugelach. I can stay as long as I want...and keep making the rugelach! In Ina's tradition of delicious excess, I plumped up the raisons with dark rum overnight. And when I ran out of apricot preserves, I used Elderberry, one of my favorites. Thank you, Ina!!!

• recipe Rugelach
  Talar Farmingdale, NJ 11-05-2008

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  very versatile

  Rated: 5 stars out of 5

  i ended up baking these about 23-24 minutes a batch, but they came out very delcious. and you really can put pretty much anything in as a filling. the batch i just made has raspberry jam, coconut, and mini chocolate chips. obviously not your traditional filling, but customizing them to what your family likes is more important to me (oh yeah, and i HATE raisins!)

• recipe Rugelach
  tiff greensboro, NC 10-29-2008

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  Pure Decadence !

  Rated: 5 stars out of 5

  These cookies are amazing. The recipe was very easy to follow although it did get a little messy. I didn't have any problems with the dough spilling out because I carefully followed the step that said press the mixture slightly into the dough. I did take a few shortcuts though as I was very eager to taste what everyone was raving about. I only refrigerated the dough for 15 mins and I used water instead of milk on the outside of the cookie. They turned out great !

• recipe Rugelach
  Karen Las Cruces, NM 10-28-2008

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  These are the Best!

  Rated: 5 stars out of 5

  The originals are good but I'm constantly playing with the filling. My favorite is apricot preserves, brown sugar, chocolate mini chips, black currants and pistachio nuts. I've also made a sugar free version using Splenda and apricot fruit spread and eliminating the chocolate. The high fat content of the dough makes you forget about the sugar.

• recipe Rugelach
  Noma Bridgeview, IL 10-23-2008

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  Be warned!!!!

  Rated: 5 stars out of 5

  If you are on any sort of diet, be warned you will not be able to eat just one... these are absolutely amazingly. I ate six while my poor two little girls were waiting for them to cool. I have to put this on my do not make unless taking it to someone else's house list! So easy to make, but if you are worried about the time it takes to make them...its worth it. Btw, I didn't have walnuts, I used sliced almonds.

• recipe Rugelach
  Lisa Mountain View, CA 10-07-2008

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  A Call From College for Rugelach

  Rated: 5 stars out of 5

  I received a call from my son and niece who are 3,000 miles away at college for the first time. They could have asked for any treat in a care package, but they asked for lots and lots of Rugelach. That says it all!

• recipe Rugelach
  Kimberly Woodbourne, NY 09-23-2008

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  Delicisous

  Rated: 5 stars out of 5

  The recipe was so easy to follow, and the rugelach came out so flaky and delicious. I recommend for entertaing or just antyime

• recipe Rugelach
  Zucet Homestead, FL 07-12-2008

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  Delicious Desserts

  Rated: 5 stars out of 5

  I did this for my husband and he loved thank you

• recipe Rugelach
  Anonymous 07-12-2008

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  great for any party

  Rated: 5 stars out of 5

  Made these for a baby shower around Thanksgivig and they were a complete success. They asked me to make they again on thanksgiving. They were really moist and surprisingly not too sweet. Simply great!

• recipe Rugelach
  cara suffern, NY 06-22-2008

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  Delicious and Easy to Make

  Rated: 5 stars out of 5

  The dough was shockingly easy to make, and was less messy than most doughs simply because there were no eggs involved. I didn't use the filling here because I'm not a huge fruit preserve fan, so instead I made half of the rugelach cinnamon and half chocolate. For the chocolate, I mixed 60% dark chocolate chips, semi-sweet chocolate chips, and a teaspoon of cinnamon with about a teaspoon of shortening and melted them, spreading it over the roll-out dough and following from there. For the cinnamon, I melted some butter and spread a thin, even layer over the rolled out dough, and prepared a sugar/cinnamon/brown sugar mixture (mostly sugar, about 1 1/2 tsp. of cinnamon, about 2 tsp of brown sugar) and spread that over it. Both came out delicious. They are a bit time consuming to make, because the dough has to sit for an hour in the fridge and the prepared cookies have to sit in there for an additional half-hour, but they are worth it. I warn you- don't roll the dough too think to try and get more rugelach out of it! It sounds silly, but I made this mistake and rolling them was a nightmare (though they tasted just the same when they came out of the oven). Also, when they say flour well, they mean it! The dough gets really sticky really fast. These definitely will be one of my new cookie staples now.

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