Rugelach
Show: Barefoot Contessa
Episode: Friday Night Dinner
Rate This RecipeRead users' reviews (181)
- Recipe categories: Fruit, Raisins, Apricot, Cheese, Cream Cheese, Nuts, Sugar,
Browse Reviews by Keywordnew!
COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Easy Rice Bake Casserole
(02:57)
-
Best Ever Chicken Enchiladas
(05:06)
-
Shrimp Scampi
(00:03:27)
-
Ham and Cheese Spirals
(02:46)
-
Easy Party Appetizers
(01:47)
-
Baked Shrimp Scampi
(05:35)
-
Giada's Italian Pasta Salad
(03:54)
-
Paula's Summer Macaroni Salad
(00:02:05)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
Healthy Carbs You Should Be Eating
7 Photos
-
Easy Summer Party Recipes
8 Photos
-
Healthy Chicken Recipes
41 Photos
-
Favorite Vegetarian Recipes
32 Photos
-
Mother's Day Breakfast and Brunch Recipes
24 Photos
-
Mother's Day Dessert Recipes
17 Photos
-
Family-Friendly Weeknight Dinner Recipes
20 Photos
-
Easy Breakfast for Dinner Recipes
23 Photos
-
Healthy Summer Sides
13 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Healthy Carbs You Should Be Eating
-
Topics
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 181
Showing 51-60 of 181
Sort by:
SELECT
By michelle529
Seattle, WA
on October 03, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Turns out perfect every time I bake it.
By chn0326_11348664
whitestone, NY
on September 25, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I recommend this recipe. These cookies come out perfect every time. I do adjust the baking temperature slightly though. I bake them for 20 minutes at 375 degrees instead of 350. I know that they are ready when the bottoms of the cookies are golden brown.
By smrapp_11755429
Encino, CA
on September 18, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made these cookies last week for Rosh Hashanah. They were amazing! I followed the recipe exactly for half the dough, except I used currants instead of raisins. For the other half of the dough, I filled it with mini chocolate chips mixed with powered sugar. I sprinkled the top with granulated sugar instead of cinnamon and sugar. They were good but didn't have the depth of flavor that the original recipe had. So good!
By sjohnnycak_11863999
Waltham, MA
on September 17, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
LOVE the recipe. Will be this year's Christmas cookie! Just wanted to know how they should be stored. Refrigerate or not to refrigerate? That is the question....
By sconeface
CA
on June 07, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These were the best Rugelach I've ever had and certainly the best I've made. Rave reviews from all who were lucky enough to tase them. A quick tip if not going for traditional crescent shape is roll into a rectangle, spread filling on dough, cut into two and roll up halves into logs, bake, and then slice. Different shape but same great taste. Quicker and less mess. Dough is soft - kept having to refrigerate it - but worth the effort! I used seedless raspberry jam, walnuts, dried cranberries, and mini chocolate chips.
By sdblondie
Escondido, CA
on May 29, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These were easier to make than I thought they would be. I like that you can save dough until you're ready to bake. I love cookies and these are great.
By butterflyprice_...
indianapolis, 53
on May 20, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
my family REALLY loved these cookies, but instead on cinnimon/suger on the tops of the cookies u should use powdered suger it keeps them soft. trust me i did it both ways and the nexted day the powder suger ones were still soft and the cinn/suger were chewy but ether way this recipe will stay in my family for years to come
By tmvrh_8206361
Macedonia, OH
on May 14, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Ina, I made these yesterday for a party we are having on Sat. evening. WOW, They are unbelievably good. We tried a few last evening, just to make sure they were as good as Jeffrey said. I can't wait for our guests to taste them, I know they will like them as much as we do. I have never had a bad recipe from Ina. You rock!!! Maureen
By liberty741776_1...
Eureka, 43
on April 23, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very soft dough; refrigerated over night. Then easy to work with on floured surface. However, the quantity of filling is more than enough. Mine did not brown as expected so increased temp to 375 for last few minutes. Better.
By aliu100_12708365
Tustin, 43
on March 03, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Everyone who has tasted this rugelach has professed this to be the most delicious ever. This is definitely a keeper!