Rugelach

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made these and absolutely fell in love so did all my dinner quests as well as my husband who will only admitt to enjoy one particular cookie....oatmeal. These cookies are delicious I have about 6 more batches waiting for me in the freezer. You will not be disapointed and they are not really difficult or involved especially when you make the dough and freeze it ahead of time. LOVE LOVE LOVE!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I really never baked before and was VERY leary about starting now...however, Ina inspires me. Rugelach has always been a favorite in our family. I have gotten such wonderful compliments from everyone that have tasted these that I am getting a little heady. I have now made them 4 times. The first time I baked off all 48, because it was during the holidays. The next few times I froze 2 balls and just baked off 24 at a time. I actually have an overwhelming feeling of accomplishment when I bake these, they look so pretty. I haven taken them to dinner parties and everyone just loves them. They make a beautiful presentation and are soooooooo delicious. Once again much thanks to Ina .. ! (^_^

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

OK, so I'm a cook, NOT a baker. BUT, I wanted to make these for Hanukkah. My husband's family is Jewish, I'm not, so I wanted to try and make something Jewish to see if I could pull it off. Everyone LOVED these. No one usually makes Rugelach because of the work. They all couldn't believe how good they were. They were all gone in one 3 hour party!! This will now be a tradition for me to make every year.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The best cookie I have ever had!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made these twice in the last month (both times I doubled the recipe because I was making them for so many people., once for my immediate co-workers and secondly for a New Years Party. Everyone that had them raved about how good these cookies are. I had several people that grew up in New York say that these rivaled rugelach they were used to from their childhood. Another woman bowed to me because she was so in love with my rugelach. Only thing to warn you about is that this recipe is very time consuming but well worth the wait and fairly easy to make.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Make sure you set aside enough time to allow for dough chilling and then chilling the prepped cookies in the fridge! These cookies are well worth the time involved though. I would chill one batch as I was baking another in the oven...worked out well. I followed the directions exactly, no modifications needed. Very, very tasty. I'm definitely making these again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Just as many other reviewers noted, I found that these cookies turned out just as good, if not better, than those you would find in a bakery. The dough is super easy to work with and I can't wait to make another batch to freeze. Use your pizza wheel to slice the dough very quickly. I set up a filling station with the pureed preserves (apricot and raspberry, chopped golden raisins, raisins, dates, walnuts, chocolate chips and then made 3 batches (yes, almost 150 cookies! using all of the fillings. The first few batches didn't brown as well as I would have liked after 20 minutes, so I tried 350 for 15 minutes, then turned it up to 375 and set the timer for 5 minutes--turned out perfectly. You will love these.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

If you cook this is an easy recipe. If you are inexperienced it is still easy, just a bit time consuming, but well worth the time. I made these for the first time the day before chanukah. I didn't change a thing. Once they came out of the oven,my family starting devouring them. I had to hide the rest for the next day. I used an immersion hand blender to puree the apricot jam. Use a pastry scraper or spatula to help left the wedge if it sticks to your work surface. I also made a batch using currents and walnuts and will do that for now on. I made a batch using dried cherries/golden raisin w/apricot puree and walnuts. I also made chocolate chip and walnuts. If you want larger rugelach make less wedges, smaller bite size rugelach, more wedges. The best rugelach I have ever made and will add this to my permanent recipe collection.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made these exactly as in the recipe with one exception. I used pecans instead of walnuts because I already had pecans on hand. The pastries came out perfect and very delicious. They are much easier to make than you might think from reading the recipe. It does take time, however, as you have to chill the dough 1 hour after making the four balls and 30 minutes after making each pastry. DELICIOUS! PERFECT!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this recipe which was expensive and a little difficult. Not sure what (or if I did something wrong, but my rugelach melted. They came out flat and looked horrible. Tasted really great, but I couldn't give them away as gifts, which was my purpose. I'm looking for another recipe that will work.