Rugelach

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Delicious! Friends requested recipe! I swipe granite countertop with a damp paper towel(keeps wax paper in place while rolling then place wax paper. Sprinkle generously with flour and place flattened dough disk on top. Sprinkle with flour and place parchmnent paper on top and roll out. Turn over so parchment paper is on bottom. After putting on filling I sliced with pizza cutter, then took narrow metal spatula, slid out triangles one at a time and rolled. (I would not add more flour to the dough just give a generous sprinkling on the bottom to roll out. I used chopped dates and chopped them a little finer in the food processor.

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They tasted great but I had some trouble with the dough. I used Ina's exact recipe with no changes but the dough seemed very soft and I felt like I needed three hands to get the crescents rolled before the dough became too soft to work with. I tried keeping the second batch of pre-baked cookies in the fridge for an hour rather than the 30 minutes suggested in the recipe but still they softened almost immediately as I added the egg wash. I might try adding a tad more flour the next time I make them.

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Ina, you aced it! The taste of this cookie was awesome! My husband loved it! Making him happy makes me happy!

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Excellent cookie! Very easy to make and so very delicious. : Thank you Ms.Garten for creating this recipe!

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I actually tried these last year and was a must add to my make every year cookies.

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Delicious reminds me of Baklava without all the work. You could use honey instead of the apricot jam for change. Always the best recipes from Ina!

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These were the only cookies I made for the holidays. They were delicious and flaky. I recommend adding more walnuts. They didn't last 2 days. Huge hit!!

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The dough came out great but the whole cookie just seemed so sweet! I even had cut back on the sugar in the dough a touch, but the whole thing just seemed too sweet. I'd use this recipe again but cut back on the sugar that gets sprinkled over it. Make sure you chill the formed cookies well too. I didn't chill the first pan as well and they spread a bit more. Still tasty but not as pretty.

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They are not your orinary cookie. They are something you might bring to a cookie exchange. I don't think I would make these on a regular basis, they are more work than I like for a cookie. The taste is wonderful, though.

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This is a terrific recipe. The cookies came out flaky and rich tasting. A great variation is to use semisweet chocolate as a filling! Yummy!!