Rugelach
Show: Barefoot Contessa
Episode: Friday Night Dinner
Rate This RecipeRead users' reviews (181)
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Average Rating:
Total Reviews: 182
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By iamcook55
New Albany, OH
on December 04, 2012
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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.
By montliz_5028638
Galveston, TX
on December 02, 2012
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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.
By Yinyin61
Vermont
on November 18, 2012
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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.
By shanagogo_3715064
Garden Grove, CA
on October 11, 2012
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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.
By denisue_10509007
Puyallup, WA
on May 24, 2012
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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!
By Jnetgarcia
somewhere
on April 29, 2012
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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....
By Tita726
Bronx,NY
on April 14, 2012
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OMG! I made these 2day. They came out sooooooo good! But instead of apricot I used red raspberry. Thanx Ina!!!!
By Lexi1748
Pittsburgh, PA
on April 08, 2012
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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!
By nirmalap
on April 08, 2012
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these are so good. Ina u r the best. cannt wait for my husband to try these.
By lionchefnyc
Brooklyn, New York
on February 24, 2012
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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.