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Rugelach Recipe

Rugelach

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Average Rating:

Total Reviews: 181

Showing 91-100 of 181

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  • on July 12, 2008

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    I did this for my husband and he loved thank you

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  • on July 12, 2008

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    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!

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  • on June 22, 2008

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    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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  • on May 09, 2008

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    Easy, tasteful, my family loved it.

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  • on April 08, 2008

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    Oh my...these are so good. Actually, my sister did not believe that I made them myself at home. She thought they were store bought. I made them twice and it was easier and faster for me the second time. Thanks Ina for such a wonderful recipe.

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  • on March 26, 2008

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    cookies were so good I cut the sugar by half and used raspberry preserves and they were so satisfying!

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  • on March 23, 2008

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    I am a great cook, but an awful baker. However, even I was able to make these wonderful cookies without messing them up.

    I did not have apricot preserves (or raspberry, though that's a great idea, so I used applesauce. They were great!

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  • on March 22, 2008

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    Arguably the easiest cookies to make, and also the tastiest. And I am not even much of a baker ? I don?t have a fancy-schmancy electric mixer with a paddle attachment either. I made 1/2 batch with raspberry preserve, chocolate chips, and almond slices, and they are also very yummy.

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  • on March 13, 2008

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    I have been making a similar recipe for years, but I think that the egg wash makes it even better!

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  • on February 18, 2008

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    When I saw you make this on your show last year, I had to try it. I have trouble rolling out dough but this was no problem. I put in more filling by accident and it turned out fantastic. It was a hit and I will make them every Christmas! I just love your recipes!!

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