These were great! The raisins get a little gloppy when you try to blend them. I also tried different jams. these were delicious and will make them again.

Didn't stay very long.

The best rugelach recipe I've found to date. Easy and fun to make. I spread a thin layer of apricot jam on the dough, and added the sugar, cinnamon, nuts, and of course, mini chocolate chips! I did have to bake them a few minutes longer to be golden, but that's probably my oven. Excellent recipe!

I must have done something wrong. I followed the recipe to a tee and these were dry, bland and just plain not good. I dont know what went wrong. I wont make them again.

My husband gave this recipe a 10-star rating. These were very much fun to make, een if a bit time-consuming with having to chill the dough twice. They came out perfectly with a very flakey consistency.

I added 1/4 cup sugar and 1 pouch of vanilla sugar to dough. I made the dough by hand and added about 3 tbsps more flour as it was really sticky. Apricot filling, used 1/2 lb dried apricot chopped finely and 12 ounces apricot preserves, cooked over med-high heat stirring constantly for about 5 to evapotate extra fluid, allow to cool throughly makes a nice thick spread that barely leaked from the rugelah. Nice texture to pastry, next time will divide into 6 pieces to make 72 cookies, a better size for Christmas gift giving.

I filled them with marzipan and gounded huzelnut.

this was fantastic. It is light and can be served for breakfast, brunch or even dessert. It is not super sweet pastry so it is hard to stop at just one! I made this for Easter and one of the guys ate 9 of them for dessert. I found the dough in went from crumbly to mushy when made in the cuisinart- but it did come out perfect in the end. I used the filling suggested. Next time I may try other fillings for a change.

Excellent recipe, and I've tried many. Much better than the one I used to use from Martha Stewart. Tender dough, effortless!

These were okay. A lot of work for a so so taste. I tried the first 1/4 of dough in the traditional crescent shape but too much of the filling spilled out so I then did pinwheels for the rest it worked much better.

Very good. I rolled mine jelly roll style then cut 1 inch wide sections to make pinwheels. It's a very tender, rich and flaky dough due to the cream cheese. I'v also used chopped toasted almonds with success. This will keep if it's tightly stored in a container.

I really liked this recipe and will make it again. We waited the full 24 hours and also the 20 minutes before baking and it worked well. We did a brown sugar walnut and also an almond paste filling and both are great. Thanks.

This recipe worked beuatifully from the food processor to the over. Keeping these babies chilled is critical to success. In this recipe youu can replace half of the white flour with whole wheat flour. Add a bit more sweetner and vanilla to accoomodate your sweet tooth.

I made these this past weekend. Oh my god. 48 cookies gone in 2 days! They were a huge hit. I added some mini chocolate chips in and cut down on the amount of walnuts and raisins to compensate. I also sprinkled the tops with cinnamon and sugar as suggested. They were moist and flaky. I will definitely make these again!

This recipe was wonderful! It was not difficult to make or roll for me. I rolled the dough into a rectangle then cut the rectangel in half length wise. I then cut the halfs into several strips (vertically) and added the filling. I used strawberry jam with walnuts in half and chocolate chips cinnimon and sugar in the other half. I could not decide which ones were better. They were both great. These were just as good if not better than rugelach I have had from the bakery. One helpful hint that I have is to use parchment paper to line the cookie sheet. A lot of the jam filled rugelach filling came out while they were baking but with the parchment they still came off the pan with no problem and no mess to clean up since I could just throw the paper away. Also, I baked the rugelach on a baking stone to keep the bottoms from burning and it worked great.

Oh my gosh!!!! Wonderful! How can u eat just one! I used small amount of strawberry preserves, then cinnamon, sugar and walnuts. Absolutely amazing!

Could not stop eating these! I used vegan versions of butter, cream cheese, and sour cream and they were wonderful! The dough was a bit sticky when rolling out, so I sprinkled the counter with cinnamon sugar and flour and it was much easier to work with and tasted yummier! I made some with raisins and some with chocolate chips. The kids loved the chocolate chip ones, but I thought they were all delicious!