Reviewed: Dec. 27, 2009

Absolutely incredible! Takes a little time but wow! So worth the results. I took it to a party and it was the hit. 4 people asked for the recipe. Its definitelymy new favorite and a keeper for the recipe box. Enjoy. You won't be disappointed.

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15 users found this review helpful

Reviewer:

RuthCooks

Reviewed: Dec. 28, 2011

Thank you very much for sharing this recipe. Everyone loves it for its delicious taste :-)

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3 users found this review helpful

Reviewer:

Cornellia

Home Town: Prague, Hlavní Mesto Praha, Czech Republic

Reviewed: Dec. 19, 2009

These are fantastic!!! So delicious you won't want to share. I haven't tried them with raisins or marmalade but will make those next. Thanks Sandy Z for the posting this is a definite keeper.

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3 users found this review helpful

Reviewer:

dana z

Reviewed: Apr. 1, 2013

Totally agree with the name of this recipe. So easy to make and the taste and texture wow so good!

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0 users found this review helpful

Reviewer:

1wayin

Cooking Level: Expert

Home Town: Hillside, New Jersey, USA

Living In: Branchville, New Jersey, USA

Reviewed: Jun. 9, 2010

I was afraid these were going to be too sweet, but they were perfect!! I make the recipe exactly as written but without the orange marmalade. These are more like a pastry than a cookie. My daughter who normally doesn't like nuts or raisins loved them!! She suggested I try making them using chocolate chips...This might work with chocolate chips, coconut and walnuts...hummm??? Thank you for a great recipe, Sandy!!

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8 users found this review helpful

Reviewer:

LINDA REALE

Cooking Level: Intermediate

Living In: Newark, Delaware, USA

Reviewed: May 19, 2011

I can not say if these are the best since I've never had them before but I truly liked these. Since I didn't have apricot jam I used strawberry preserves and black berry preserves. They were delicious!!! Don't try making them bigger... they unfold! Oops.

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6 users found this review helpful

Reviewer:

cook101

Cooking Level: Beginning

Living In: Frisco, Texas, USA

Reviewed: Jul. 17, 2010

I made these for a party and there was an empty plate by the end. Everyone loved these and I wish I had doubled the recipe. Unbelievable easy to make and delicous and they freeze very well. The only change I would make would be to add a little more filling to each rugelach. This recipe is definitely a keeper.....and I passed it along to all those who were at the party.

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7 users found this review helpful

Reviewer:

barbsz14

Reviewed: Nov. 21, 2011

I found this recipe some time ago and sound good so tried it today but wish I had read the reviews first. Flavor was good but next time I will put them close together so that the syrup doesn't burn. I made them just as recipe suggested. Glad to hear they freeze well as can't eat them all when fresh to many for just the 2 of us

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5 users found this review helpful

Reviewer:

Maureen

Cooking Level: Intermediate

Home Town: Summerland, British Columbia, Canada

Living In: Ponoka, Alberta, Canada

Reviewed: May 29, 2011

These were tasty, but much of the filling leaked out and burnt onto my cookie sheet. After breaking off the burnt filling and arranging them attractively on a plate, my husband and his family devoured them. They haven't had them since they sold their condo in Florida where they would eat them frozen and fight over who at who's piece(s). For the record, I tried them frozen and thought it was decent, but weird. I'd much rather eat them at room temperature, but to each his own, right?

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3 users found this review helpful