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Rugelach Recipe

Rugelach

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Average Rating:

Total Reviews: 181

Showing 21-30 of 181

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  • on December 28, 2011

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    Completely worth the work for a festive occasion. Much better than you could get at an average bakery - love the tender pastry! Boyfriend's family raved about them. 5 stars.

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  • on December 22, 2011

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    These are the BEST cookies! My family and friends request these cookies every year at Christmas. I do use cherry preserves instead of apricot and I leave out the raisins, but other than that I follow the recipe exactly. Way to go Ina!

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  • on December 21, 2011

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    OMG, just finished making these cookies and already ate 4 (I know, I know, right?! I used Ina's ingredients but used dried cherries instead of raisins and hazelnuts instead walnuts. I then assembled them using the method in Food Network's recipe called "Golden Rugalach". It turned out PERFECT! Oh so good and so easy to make. Will make some more tomorrow with dried cherries and cherry preserves and dried cranberries with raspberry preserves. Still have a lot of hazelnuts so won't sub the walnuts this time around. Easy method to remove skins from hazelnuts: place them on a cookie sheet, bake in oven for 10 minutes in 350 oven, then place them in a kitchen towel and roll them around until just about all the skins just flake off = really easy! Also make a bunch of these rolls and keep them frozen until you feel like a sweet cookie. They freeze perfectly.

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  • on December 20, 2011

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    Not sure what happened for me! I'm a pretty experienced baker. This year, I made 10 kinds of Christmas cookies, including rolled Florentines. This dough was super gooey. I used Philly cream cheese, Irish butter and a standing KitchenAid. I refrigerated the disks overnight, rather than an hour, so it was very firm. While rolling it went immediately to goop. I used at least 1/2 cup of flour on the board and the rolling pin. The cookies tore easily while being rolled up and were too delicate to be lifted onto the cookie sheet without severe disfigurement! I then chilled the rolled cookies for 45 min - 1 hour before baking. Once in the oven they went flat and ugly. They took25 - 30 minutes to brown and firm @ 325 degrees. I have a pro oven, properly calibrated. My family pronounced these just "okay," "fine," "pretty tasty."

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  • on December 19, 2011

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    Excellent cookie and last batch I baked without sugar and cinnamen and used powdered sugar before serving, just as good.

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  • on December 18, 2011

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    I just love these cookies and so does my family. They always look forward having them at the Holidays. They are wonderful!

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  • on December 17, 2011

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    Delish! Annual tradition in our house! I use a rolling pizza cutter to make the cutting easier... AND no need to crack an egg at the end... use milk wash to adhere the cinnamon sugar to the cookie prior to baking!! I also raise the temp to 375 and bake a few extra minutes to "tan" the cookie to the correct doneness.

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  • on November 23, 2011

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    I made this one year for Christmas to rave reviews...now it's my "job" every year. It's that good!

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  • on October 10, 2011

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    This is one of the best cookies I've ever made. I'm not a baker, and I have a tendency to turn out rock-hard cookies, but Ina's admonition on her show not to overbeat your dough really worked out here. I used a stand mixer and incorporated the flour into the butter/sugar mixture just enough to hold it together. The result. A flaky, sugar-crisp delight that crunches with walnuts and oozes raspberry(insteadof preserves jam. I made a batch and gave away half, for which I was instantly sorry. These are my new favorite Christmas cookie! Thanks, Ina. I love all your recipes and you are my go-to chef for dinner parties and holidays.

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  • on October 01, 2011

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    I make these again and again. Just delicious! Alot if hours at the gym are because of these-- curse you Ina for your delicious recipes. Lol

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