the dough, which i believe is an integral part of a ruggulach recipem was not very good. because it did not call for any sugar or spices, it was somewhat tart and did not have a very good flavour, nor was it melt-in-your-mouth. i suppose the type of apricot jam you use also plays amajor role in the success of this recipe. i used E.D. Smith and was not impressed. also, the length of time to which the dough needed to be refrigerated was not specified. perhaps that also affects the quality of the pastry, but we'll never know.
Was this review helpful?
4 users found this review helpful
the dough, which i believe is an integral part of a ruggulach recipem was not very good....