Rugelach

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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!

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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.

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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!

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amazing...i try it with puff pastry dough and it was amazing so good so cool...love it

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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!!!

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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.

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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.

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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.

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Peaches846, 1/2 lb is two sticks. four sticks would be 1 pound.

Ina, great recipe as usual. :

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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.