Rugelach

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used martha's recipe since '95 but using ina's now! not much of a difference i just like ina better :

i use mini choc chips too with some cinammon and sometimes chopped dried cherries. it seems no matter what you use they are always a hit! i also sprinkle with a little turbinado sugar before baking

i do have trouble with the dough sticking to my counter, even with a chilled rolling pin, frozen dough and tons of flour, what is up with that? thanks ina

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I have been making this recipe for 3 years now and it is the best that I have ever tasted. My whole family loves the rugalach. I find it easy and enjoy making the rugalach. Thanks Ina

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I agree with one of the other comments, these cookies are worth trying over again. But to be sure they are kind of hard to make because by the time you get the dough rolled out it is warm again and then the cookies spread out too much when they are baking. Then the centers run out and tend to make a burned gooey mess out of your pan. You almost need to freeze the dough a bit before baking. Next time I might just use a bit stiffer dough. But the flavors are really great so I will do this one over and over.

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We love these cookies. They are so flavorful, but not too sweet. I occasionally change the recipe by using different flavors of jam or nuts or by using dried cranberries. They always turn out great. Thanks for the wonderful recipe.

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Ina, this is the best Rugelach recipe I have ever made. I have used it for years and never had a bad batch of it. I do it in 2 parts make the dough the first day and the rest the second. Sometimes I don't use the dough for a week(left in the refg. and it is still good. I have even frozen it and used it much later and it is still wonderful. The secret is to use everthing at room tempt. and get the cookies cold before you bake the. Ina thank you for all your recsipes they are the best.

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Amazing cookies! I thought they were very time-consuming to make but worth the effort. Like some other reviewers, I used other jams - cherry with a bit of almond extract and sliced almonds; strawberry with pecans; and I did the apricot with raisins/walnuts. Every one delicious. However, next time, I don't think I'll puree the cherry and strawberry jams - it made them too liquidy with the jams running out of the cookies when baking. Next time, I'll just mash the jams with a fork to keep them thicker. I can see why these cookies disappear in an instant - my family loved them, from the little kids to the old adults!

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I made these cookies for christmas party at our house and asked my uncle to try them to see how they turned out. He didn't say anything and put out the boxed christmas cookies that we received from our neighbor and filled that cookie tin with Rugelach and hid them in the pantry. I told my aunt about the cookies and she couldnt find them nor would my uncle give them to her, he said, "these are the best cookies he has ever eaten and they are AMAZINGGG!!"

This is a great recipe, I was skeptical about the apricot and walnut combo but they compliment each other soooo well...

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I am a very good cook but, a very novice baker. My first try these tasted fantastic and turned out looking decent. One day I hope to actually roll out the dough to a perfect circle but, I have to be honest, I can't even describe what my rolled out dough looked like. It had no defineable shape. Even with my disasterous baking techniques, I still divided it the same way she said and put too much filling in and it still came out looking pretty decent like I actually new what I was doing and the taste was fantastic. It was everyone's favorite cookie at Christmas this year. Thank you Ina for such a wonderful recipe.

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This recipe was great! I used 1/3 less fat cream cheese and did not puree my preserves. It is a bit time consuming but they are just so good! Very important to press the filling into the dough so it does not fall out when rolling. I did not have trouble with browning but chilling the dough is definitely important. This recipes will be in my regular holiday rotation. Thanks Ina!

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These cookies are scrumptious! I have made them the past 3 years and I even crave them! But they don't look like Ina's. The filling runs out and they don't brown very well. The problem is that by the time you get the dough rolled out and shaped into a decent round, it's warm. Then when you try to roll them up into crescents, they are hard to handle. I'm not giving up though, because they taste too good to give up on. The key, I think, is to be able to roll out the circle faster. I may even roll out the circle and then chill again. That might work.