Rugelach

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Show: Barefoot ContessaEpisode: Friday Night Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (141)

• RECIPE
• COMMENTS & REVIEWS(141)

Showing 1 - 20 of 141

• recipe Rugelach
  Donna Chatsworth, CA 02-01-2010

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  TOO YUMMY!!!

  Rated: 5 stars out of 5

  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!

• recipe Rugelach
  Anita Delray Beach, FL 01-25-2010

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  Incredible pastry

  Rated: 5 stars out of 5

  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 .. ! (^_^)

• recipe Rugelach
  Bethany Foster City, CA 01-16-2010

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  Stellar!!!

  Rated: 5 stars out of 5

  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.

• recipe Rugelach
  Susan Charlottenc, NC 01-04-2010

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  Rugelach Cookie

  Rated: 5 stars out of 5

  The best cookie I have ever had!

• recipe Rugelach
  andrea issaquah, WA 01-02-2010

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  Someone bowed to me these were so good!

  Rated: 5 stars out of 5

  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.

• recipe Rugelach
  Laurie Avon, OH 12-26-2009

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  Time-consuming, but well worth it

  Rated: 5 stars out of 5

  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.

• recipe Rugelach
  karen hagerstown, MD 12-22-2009

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  May need to change baking directions

  Rated: 5 stars out of 5

  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.

• recipe Rugelach
  Marla CHULA VISTA, CA 12-18-2009

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  Deliciously, Decadent!

  Rated: 5 stars out of 5

  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.

• recipe Rugelach
  Daniel Austin, TX 12-16-2009

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  Easier to make than it sounds and DELICIOUS

  Rated: 5 stars out of 5

  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!!

• recipe Rugelach
  Donna Wallingford, CT 12-15-2009

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  Mine Melted

  Rated: 2 stars out of 5

  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.

• recipe Rugelach
  Amy Chicago, IL 12-14-2009

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  Great!!

  Rated: 5 stars out of 5

  These came out perfectly. Made for a Chanukkah party. I changed the filling to walnuts, dried cherries, chocolate chips with the sugars.

• recipe Rugelach
  Tamara Los Angeles, CA 12-06-2009

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  Low(er)-cal version

  Rated: 5 stars out of 5

  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 & raisins, you do not miss the sweetness of preserves.

• recipe Rugelach
  Courtney Norfolk, VA 12-03-2009

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  WOW!!

  Rated: 5 stars out of 5

  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:)

• 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!

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