Rugelach

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This recipe allows all the different flavors to come out from the individual ingredients. I find it works best for me if I handle the dough as little as possible, keeping it very soft and chilling it during rolling process as necessary to keep it from sticking. It has replaced an old family recipe because it's so much easier to have ingredients at room temp.

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Even though I have a great recipe handed down from my mother, my daugther and I thought this sounded so good that we had to make it. We were not diaspointed...absoutely the BEST Rugelach receipe I've ever made. Sorry Mom, but this even topped your!

Brad
New Milford, CT 06776

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It seemed great. better than my grandmothers...but the dough kept sticking to my board...even with tons of flour. I wrote Ina for help but did not recevie an answer last year. Maybe someone can help this year.

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This cookie is delicate and delicious and perfect for the holidays. I found a trick that worked out great for me, because the dough has cream cheese in it, it tends to soften quickly when it starts to get warm. So after my first batch stuck to my counter top a little bit, I thought if I chilled the counter top and rolling pin it might work better. I laid a kitchen towel on the counter and covered it with ice packs for about 15 minutes. Then I put the rolling pin in the freezer. It worked perfectly. The dough rolled out great and didn't stick. I still can't get my dough to roll out into a perfect circle, but the cookes turned out great regardless. I'm definitely adding this to my recipe collection.

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So I made some unfortunate and uncorrectable mistakes when making this recipe and pressed for time. I added the sugars and other parts of the filling directly to the dough mixture (not including the jam and nuts. However in retrospect this is probably not all that bad. I rolled out the dough and then spread the cut strips with chocolate hazelnut spread (Nutella. I then rolled up the strips into individual rugelah and placed them on a greased baking sheet. I baked them for 25 minutes at the recommended temperature. At first I thought that the dough wasn't even baking but it turned out just right in the end. And to think I was ready to throw out my concoction mid-preparation! Good luck!

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This recipe may seem daunting at first, just because of all of the steps, but you will NEVER regret making them. These cookies gave me flashbacks to growing up in Germany and being in the bakery every Saturday morning to see what I could con my mother into getting me.

Flaky, tender, just sweet enough and they keep well. The form is very forgiving, so they do not have to be perfect. And best of all, you can make a double batch, so that you can freeze half of the dough to use the next time.

Perfect recipe for an afternoon with the kids, and with all of the fruit and nuts, they may not realize that these treats are actually healthier than those store bought cookies.

I

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I had made this recipe last year, which was fantastic. I lost the recipe, and couldn't remember exactly what it was called to try to search for it. Thank you so much for reprinting the recipe. I will definitely make it again.

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... a good recipe on the 12 Days of Cookies newsletter! Why did we have to wait until recipe 13? This year's cookie lineup was soooo disappointing. Nothing even looked worth my effort - boring, predictable, average recipes. I haven't actually made this recipe from Ina but I will for sure now that I've seen the amazing reviews!

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These cookies are so delicious. The crust is so tender and the apricot filling is just fantastic. I make these cookies every Christmas and everyone can't stop raving about them. Ina is my hero!

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I just made these with my 11 year old daughter. They tasted great and were not that difficult to make (though we did have a bit of a math session on dividing a quarter into three equal parts. It helped to have a pastry cutting sheet that had a 9 inch circle. A definite keeper for my recipe collection.