Reviewed: Dec. 16, 2012

I have made this recipe numerous times, but I now cheat. I just use a pre-made pie crust for the dough. It much easier and less time consuming. All other ingredients I have kept the same. A great recipe!

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1 user found this review helpful

Reviewer:

Jfrosty

Living In: Hartland, Wisconsin, USA

Reviewed: Feb. 24, 2011

WOW. These did not disappoint AT ALL. The recipe made a large enough batch that I was able to share with my office and friends, and everyone wanted the recipe! RAVE REVIEWS all-around! ------------------ I also took Deborah's advice and rolled out the dough between wax paper BEFORE refrigerating (I have a feeling things would've been a total mess had I avoided that advice). That made preparation a cinch. I also used whole wheat flour, and everyone loved it. I can't wait to try these with some new variations on filling!

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Reviewer:

Mandi

Cooking Level: Intermediate

Reviewed: Dec. 19, 2010

This is the best rugelach recipe I have ever made! This recipe will be part of my Christmas cookie tradition for years to come. Thank you for sharing!

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Reviewer:

Faith

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Baltimore, Maryland, USA

Reviewed: Dec. 15, 2010

Made these for today's office holiday cookie exchange (had to represent the Tribe!). Total winner. I modified and simply filled with chopped chocolate chips and walnuts. Oh, and I only baked for 15 minutes.

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Reviewer:

jlowsf

Reviewed: Dec. 1, 2010

Wow!! I love apricot and raspb, I was excited to give these a try!!! We all loved the flavor A keeper recipe for sure

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4 users found this review helpful

Reviewer:

Lou Anne

Cooking Level: Intermediate

Home Town: Corsicana, Texas, USA

Living In: Ruston, Louisiana, USA

Reviewed: Oct. 10, 2010

They turned out yummy yummy! I did use kiwi jam I made and pecans for the filling...the dough is hard to use and is easiest to deal with when cold or it is too sticky..I think 35 mins on my oven was too much the bottoms were a little burnt maybe only 20 mins...

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3 users found this review helpful

Reviewer:

Shelly

Reviewed: Jan. 12, 2010

A wonderful cookie, but more appreciated amongst the adults. I used a pizza cutter to cut into wedges, because I have misplaced my pastry wheel, works great! I also used parchment instead of the foil, just because that is what I am accustomed to using. Others have commented, and I agree with the suggestion, that these cookies be made a day or two before being served.

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Reviewer:

heidi

Reviewed: Dec. 21, 2009

Messy but worth it!

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Reviewer:

Laurel31

Reviewed: Dec. 18, 2009

These were wonderful! They taste like little turnovers. We are making more for our Christmas Eve dinner.

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3 users found this review helpful

Reviewer:

5talents

Reviewed: Nov. 28, 2009

Fantastic! I altered it a bit to accommodate my guests. I made three different types: raspberry, blackberry, and apricot. I only used preserves in each of them, so no chopped apricots at all. Very easy and very tasty :)

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14 users found this review helpful