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Rugelach Recipe

Rugelach

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Average Rating:

Total Reviews: 71

Showing 31-40 of 71

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  • on July 21, 2009

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    These cookies have been a huge hit at several functions - baby showers, office parties, bridal showers - you name it. Funny that I am a Southern girl and my husband's co-worker said I must be a "closet Jew" because these tasted just like the ones his Jewish grandmother used to make! High praise indeed!

    One change I made to the recipe is to use golden raisins - finely chopped - in place of regular brown raisins. Thank you, Ina Garten, for a wonderful recipe!

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  • on December 30, 2008

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    OMG, I've never had rugelach before, but it was SO worth the branching out and worth the extra effort these cookies require. This has definitely become my new favorite cookie, as well as many of my co-workers. I will DEFINITELY be making these again . . . and again, and again!

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  • on December 24, 2008

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    Fantastic! Chopping the raisins would make for easier rolling and better looking cookies, but nonetheless, these are really good. My husband loved them and I ended up making about 4 batches for friends and hubby!
    And I'm not even an Ina fan...
    Worth the work - Make sure to chill the dough for 30 minutes before you bake!! An important step in my experience!

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  • on December 22, 2008

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    These were great. This was my first time making rugelach and they came out great. The dough was easy and stayed in the fridge nicely. I left it over night as others suggested. Half of them I made with the recipe ingredients, then the rest I made with the nutella/chocolate chips and then some with strawberry preserves with chocolate chips and white chocolate chips. I am definitely planning on making these again,,,great recipe!

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  • on December 21, 2008

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    This is an excellent recipe! My family cannot get enough of them. I have made them three times already within the last month. The first time I made them exactly as the recipe indicates. The second time I substituted the cream cheese for Neufchatel cheese and the raisins for currants. Both times they came turned out perfect!

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  • on December 20, 2008

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    these cookies are so tasty.even if your like me(not an expert at rolling out dough in a perfect nine inch circle.there still worth making.my whole family loves these cookies.

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  • on December 13, 2008

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    these are wonderful - I've also done these filled with Nutella (yum, poppy seed filling (from a can, almond filling (also from a can or any kind of jam for a quick and easy treat. (I've even taken cans of crescent rolls, to make this a SUPER easy treat w/o having to go to the trouble of making the dough if I don't have the time :D

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  • on December 10, 2008

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    These are very good - nutty and fruity.

    I made the dough one day and refrigerated overnight.

    I used the apricot preserves and raisins. One variation I made was to add the raisins to the nuts in my food processor to chop the raisins. I liked this effect and it made cookies a bit easier to roll up. The rolling, spreading, cutting, etc takes time and care.

    Be sure to use parchment paper. Some filling will ooze out and the paper makes it so much easier to handle.

    I do intend to freeze some of these for Christmas. We'll see how that works...

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  • on December 08, 2008

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    I make a different cookie every day up until I ship December 22. I want to make these and am wondering if anyone has tried freezing these and with what results? Usually cream cheese doesn't fare so well but wondered what you all think.

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  • on December 07, 2008

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    OMG! This is the best ever! Keep them coming INA!

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