Made these for fathers day with big giant lucious strawberries just picked. Washed and dried them and used milk choc chips and two tablespoons of shortening. Put them in the microwave for one minute. Took it out and whisked it and it was ready!!! they came out wonderful. used some Wilton White chips and melted them and made stripes with a toothpick. TIP: when melting chocolate it can never ever come in contact with water. make sure your bowl is dry, your whisk is dry and if you sample a lick, USE A New spoon!!! It will turn it rock hard and you cannot recover. Did over 30 HUGE ones and still had some left for banannas and grapes. EXCELLENT recipe. I have also used this to coat half a butter cookie and add sprinkles to the wet choc.

Reviewed On: Jun. 20, 2009

I have tried many Rugelach recipes, this was the easiest and came out the best. One note, the rugelach is always rolled out in a sugar cinnamon mix never flour if rolled and turned once it is covered in sugar, it is no problem to roll out at all. Mine was never sticky I chilled for 24 hours. NEVER use table james or jellies for fillings, use Solo fillings which are specifically made to handle the hot temps of the ovens and they dont liquify as much. I used apricot and choc chips, I put nothing on top of them and they came out WONDERFUL. Company said they were stupendous, and when my company left and I finally went to have some for myself they were already gone. They lasted sbout 2 hours. Too much work to give out on platters but a nice treat for company or for family. Will truly make this again. Bakeries charges up to 7 or 8.00 a pound for these gourmet treats.

Reviewed On: Nov. 3, 2008

I consider myself a cheesecake expert and this is the best cheesecake I have ever eaten, let alone not buying it in a 5 star restuarant, but making it myself. I followed the directions EXACTLY and it almost looks uncooked, when I took it out of the oven, but it was PERFECT! No cracks and you had the pull the fork through your mouth is was so creamy and rich!!! Make sure you really cover the pan with foil, because I had some water seep in, but truly it didnt matter. Will make this again and again as my ONLY cheesecake recipe! ADDITION: I made this for the second time and put a pan of boiling water on the rack UNDER the cheesecake AND IT CAME OUT PERFECT, no cracks no water and I left it sit in the oven for 5 hours~~~! THE PERFECT RECIPE!!

Reviewed On: Apr. 19, 2008