Reviewed: Nov. 3, 2008

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.

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Silver Ghost

Cooking Level: Expert

Home Town: Linden, New Jersey, USA

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Reviewed: Oct. 30, 2008

Absolutely delicious! Very flaky dough which almost reminded of baklava with its texture.It's also very similar to puff pastry ,but tastes much better.I used the original filling for half of the dough,which turned out very good.For the other half ,I made a batch with Nutella and shredded coconut and the rest with raspbarry jam, walnuts,and coconut.The great thing about this recipe is that you can use pretty much anything you want as a filling, as long as it doesn't spill over.Overall,this recipe is definitely worth the work involved ,even though it wasn't as hard as it sounds.Just a bit of organization and the results are perfect! Thank you for posting this recipe!

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cook399

Cooking Level: Beginning

Living In: London, Ontario, Canada

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Reviewed: Jul. 24, 2008

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.

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Sarah KT

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Reviewed: May 30, 2008

Didn't stay very long.

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VIVNIDHI

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Reviewed: May 13, 2008

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!

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BONS77

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: May 7, 2008

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.

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Erin

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: North Platte, Nebraska, USA

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Reviewed: Apr. 12, 2008

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.

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the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: Mar. 31, 2008

I filled them with marzipan and gounded huzelnut.

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Jay

Cooking Level: Expert

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Reviewed: Mar. 26, 2008

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.

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DMSKYBA

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2008

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

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gigidoll74

Cooking Level: Intermediate

Home Town: Alhambra, California, USA

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Reviewed: Feb. 11, 2008

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.

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jomist3

Cooking Level: Expert

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Reviewed: Feb. 4, 2008

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.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 25, 2008

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.

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Tom@home

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Reviewed: Jan. 18, 2008

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!

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iluvwoody

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2008

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.

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The Cook

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Reviewed: Jan. 5, 2008

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

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nanette00

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2008

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!

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BetsyCrocker

Cooking Level: Expert

Home Town: Broadview Heights, Ohio, USA

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Reviewed: Jan. 4, 2008

Awesome. Oddly, I tried several variations and actually liked the traditional apricot, raisin and walnut combination the best, even though I don't particularly like raisins, apricots or walnuts. The pastry was incredible.

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HANSENJK

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

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Reviewed: Jan. 2, 2008

It wasn't as difficult to make as I thought it would be. I used raspberry jam and placed 3-4 chocolate chips inside. I served them for Hannukah and everyone loved them. Very rich tasting w/ the cream cheese in the dough. Will make them again.

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lpcookie

Cooking Level: Expert

Home Town: Rocky Mountain House, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Jan. 1, 2008

I was skeptical while making these about how they would turn out (due to the trickiness of rolling out the dough and making the individual rugelach), but the final result was extremely well-received: out of 48, I left a party with only 8 left! I replaced the raisins with mini chocolate chips to make it more dessert-like. Excellent recipe, and a new addition to my collection.

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