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Rugelach Recipe

Rugelach

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (181)

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Average Rating:

Total Reviews: 181

Showing 31-40 of 181

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  • on September 29, 2011

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    I followed the recipe exactly, but it came out too soft. I couldn't
    roll the dough. It stucked on the rolling pin. What did I do wrong?

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  • on September 23, 2011

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    these cookies are the best I have had. I now make them every year for Christmas and when I make a basket for a gift these are right on top. They are 5 stars.

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  • on August 28, 2011

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    This recipe is so much fun to make and it tastes great too!

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  • on June 21, 2011

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    Thank you Karen :o

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  • on June 20, 2011

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    Doris, I make large quantities of these for events, as well. I make the dough, shape & fill the cookies and then freeze them unbaked on cookie sheets (then transfer to Ziploc bags when frozen. I have kept them frozen for 4-6 weeks and they bake perfectly when I am ready. Don't defrost before baking, just put them on cookie sheets frozen. I bake at the same temperature as directed but for a few minutes longer based on how long it takes them to brown. Hope this works for you!

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  • on May 02, 2011

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    All of Ina's recipes are so special !! Done right this pastry is sooo delicious.It is light and very easy to make a big batch, saving some dough in the freezer for another time. Ina....could I adopt you for a sister ?????? LOL.

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  • on April 27, 2011

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    Made this 'classic' from Ina years ago, absolutely great, looks like a professional bakery made it. Of course, tastes great too, and easy to put together.

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  • on April 02, 2011

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    This is wonderful-- and very easy as Ina says-- I made it tonight and it went together easily-- but one must do as she says and wait for the dough to cool in the fridge twice.

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  • on March 26, 2011

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    absolutely amazing. (I left them some more time chilling, though, in part because it is summer here.

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  • on January 30, 2011

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    Fabulous cookies!

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