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Rugelach Recipe

Rugelach

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (71)

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Average Rating:

Total Reviews: 71

Showing 41-50 of 71

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  • on December 07, 2008

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    So good, I changed it up a bit, instead of Walnuts, Raisins and Apricot Jam. . . I used Almonds, Cranberries - Orange flavored, and Raspberry Jam. . . .so good!!!

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  • on August 15, 2008

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    Used neufchatel and they turned out amazing! SOoooooooooooo gooooooood

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  • on April 21, 2008

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    Can't and will not get any better then these!

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  • on February 06, 2008

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    What a great recipe and so easy to make. I used the apricot filling and also used an almond pastry filling. Been searching for one this good for ages. It's a keeper.

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  • on December 30, 2007

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    I can't be sure, but I'm willing to bet if there is a problem with the dough, it's because the chilling step was ignored. This dough HAS to be chilled in order for it to cooperate. For this cookie to be so flavorful, it's really a breeze to prepare...IF you follow the recipe EXACTLY.

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  • on December 28, 2007

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    This is the only rugelach recipe I have tried and it will be the ONLY one I try! I followed the recipe exactly..I love the apricot filling. I did not feel the need to put it in the processor first...it was fine just stirred. Will definitely add this to my holiday baking list...thanks, INA!

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  • on December 27, 2007

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    These cookies are wonderful. However, when I copied off the recipe, it was rated as "Easy." It definitely is not easy, and I am an experienced baker. It is worth the time and effort though. Will definitely make again.

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  • on December 26, 2007

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    My Granny made pastries like these, but her filling was a little different. I am so glad I finally made these, they are so, so GOOD! Brought back good memories too. I added 2 Tbsp. of sour cream to my dough. Chilling the dough is important and using extra flour for your hands, board and even adding it to the dough is necessary so it isn't sticky. They were so delicious, defiantly a keeper!!!! Thank you Ina!

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  • on December 24, 2007

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    This year was my first time making these, and it was easy - the cookies turned out great. They almost taste more like little pastries than cookies. Be sure the dough is well chilled. I chopped the raisins first so they were easier to roll. I also made another batch with raspberry jam and dark chocolate shavings for the filling - yum!!!

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  • on December 23, 2007

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    Am I the only one who had trouble with this recipe? Had trouble rolling them up, they just squished into a mess. Finally got some to roll up properly but during baking the insides oozed out. And then I had trouble transferring them to the cooling racks. If I transferred while they were still warm they squished into a mess, so I let the next batch cool on the pan, but then they stuck to the parchment paper and never could get them off! I'm no cookie virgin, but I had lots of trouble with these. I wasted a whole day making these and had no cookies to show for it.

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