Rugelach

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These came out perfectly. Made for a Chanukkah party. I changed the filling to walnuts, dried cherries, chocolate chips with the sugars.

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Try using Splenda's brown sugar mix instead of true brown sugar. Cannot taste the difference. And, for jam, use fruit spread instead of preserves.
Because of the nuts & raisins, you do not miss the sweetness of preserves.

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These were soooo good and easy to make. The recipe makes a ton so you can even save some of the dough and whip some up another time. My boyfriend and I ate them all in one night they were so good. Ina did it again:

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I started making Ina's Rugelach recipe a few years ago and I can honestly tell you they will not only stand up to any bakery rugelach ( and I mean any but far surpass them! I misplaced my recipe and I was online getting another so fast today. I make apricot walnut, strawberry, fig, chocolate with any kind of nuts. Pecans, pignolls and pistachios are a good start, I've used them all. Feel free to experiment! I have and have been wonderfully surprised. Try dried cranberries for your Thanksgiving Rugelach. I could go on forever...I think I already have !
Thanks Ina,Your the Best!
Linda K.

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This was the best rugelach I have ever had.But instead of cooking time you should have prep time

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This recipe was so easy to follow. The dough is so soft and tender. It's a great use of minimal ingredients. The only thing I changed was less raisins. Too many made it a little messier when they oozed their way out. But other than that, just a perfect snack to have around the house. They keep very well too! IIna is one of the most relaxing and easy to follow chefs on Food Network.

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wow AMAZING, everyone who tried it said it was the best Rugelach they have ever had!!!!!!! Great Recipe!

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I have never been a fan of baking cookies but this one is really the best! it takes time to make it but it's really worth it. just make sure to put the apricot preserves in the food processor to make the big chunks a bit smaller. the big chunks of apricot just make the cookies harder to roll. i would suggest that you do the same on the raisins too! this cookie is awesomely delicious and a big hit in my family! thanks to ina for sharing this recipe with us!

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I have been craving rugelach every year around the holidays since I'd eaten it as a child in Long Island, and I was so excited to find this recipe! It took a little time to make but so worth it!!! Absolutely delicous, and so soft!! I made one with rasberry jam and walnuts and one with apricot jam and pecans and they were both amazing! Thanks Ina!!

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I made these for a pot luck @ work, & they were such a hit! They take a little long to make,. but are so very worth it.


Thanks for another great recipe Ina!