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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hali11

Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

Living In: State College, Pennsylvania, USA

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Reviewed: Jan. 1, 2008

I made these for a holiday party at work and they were a big hit. The only reason I gave them 4 stars is that they are a bit messy and difficult to put together.

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carb424

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Reviewed: Dec. 28, 2007

I love the dough for this recipe - I have yet to mess it up. I have tried variations with the filling, and like to leave out the sugar, use pecans, and apricot and orange fruit spread (from Trader Joe's), and golden raisins. I also rolled the dough into rectangles, and rolled the dough, then cut into slices, and covered with egg wash and demerera sugar. Yum! As good as these cookies are, they don't last - 3 days at the most.

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wwihtm

Living In: Los Angeles, California, USA

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Reviewed: Dec. 27, 2007

These cookies are delicious and addictive. Great recipe- it's a keeper!

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TRADY'S LADY

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2007

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.

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MARILYN GREEN

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Reviewed: Dec. 23, 2007

These unfortunately didn’t turn out for me. The dough never settled enough to be handled despite refrigerating for over 24 hours. It was so sticky that even rolling it between parchment paper didn’t help.

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NIKA1

Cooking Level: Expert

Home Town: Lublin, Lublin, Poland

Living In: Calgary, Alberta, Canada

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Reviewed: Dec. 20, 2007

This is my second time making these and i love them. I do seem to have a little problem with mixing the dough in the food processor because when i add the sour cream it gets all sticky and goey and not crumbly like the recipe says, not sure why. But, it does come out wonderful and the dough rolls out nice. It is a little time consuming but worth it. I make an apricot/almond filling and the walnut/raisin filling as in the recipe and the rasin filling is my favorite. I do brush them with egg wash. I make 2 batches at a time and freeze them.

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stacey

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2007

I'm not sure what good rugelach should taste like, but I didn't care too much for them it seems. The batter tasted too "dairy-ish" for me. Although I did make two kinds: One with raspberry jam, and one just like the recipe said. I did like the original recipe best. It wasn't bad, it just wasnt my favorite either.

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 18, 2007

Although the end product of this recipe is delicious, I found the dough extremely hard to work with. It seemed to tear, even though I had chilled it for 24 hours. If I made these again, I would definitely brush the pastry with butter before putting on the cinnamon-nut mixture.

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Debra Steeb

Cooking Level: Expert

Home Town: Sheboygan, Wisconsin, USA

Living In: Belgium, Wisconsin, USA

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Reviewed: Dec. 11, 2007

I must have done something wrong as these were not the greatest. Not bad, but not what I was craving.

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FROMMICHIGAN

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 10, 2007

My waistline curses you! But, wow, are these good! We tried the variations listed, and even experimented with Lemon Curd and Apricot. Yum!

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B. Lyons

Cooking Level: Intermediate

Home Town: Centerville, Ohio, USA

Living In: New Palestine, Indiana, USA

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Reviewed: Dec. 8, 2007

Made the recipe as listed but also brushed them with egg white and sprinkled sugar on top. These are quite a bit of work but very much worth it. I rolled out the dough in between sheets of wax paper. Baked them on parchment paper. They baked to a pastry golden brown.

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JAV

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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Reviewed: Dec. 7, 2007

Although I'm not Jewish, a few of my good friends are, so I thought I'd surprise them with a Chanukkah sweet. This recipe was a fantastic success; my friends (and my family) loved it. Two of the friends I made it for are allergic to nuts, so for theirs I filled the rugelach with chopped white chocolate and dried cranberries (craisins). Delicious. Thanks for a great recipe.

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cocoamonkey

Cooking Level: Expert

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Reviewed: Dec. 6, 2007

these were amazing. i was worried as i don't have a food processor or electric mixer so had to "knead" the dough by hand but it still came out great!

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kitty

Cooking Level: Intermediate

Living In: Medford, Massachusetts, USA

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Reviewed: Dec. 4, 2007

This was my first time baking Rugelach, and this recipe surpased my expectations. I opted for mini chocolate chips in place of raisins. So delicious!

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Mary Jean

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Reviewed: Nov. 18, 2007

Awesome recipe. Brought them to work and they disappeared in seconds. Thank you for sharing. Easy to follow recipe, easy to make, yummy to eat!

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AnnTyz

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Reviewed: Nov. 17, 2007

I just made these and the dough is a dream to work with. It rolled out so nicely and to make sure that I was making a 12 inch circle; I rolled it out and used a pot cover that was 12 inches and went around that with a pizza cutter. I did mine exactly as the recipe stated and using the food processor was a snap. Next time I'm going to experiment a bit with the mixture I think for our tastes a tad sweeter would be nice and I want to try some raspberry jam in them as well with some white chocolate.

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Zelda Mae

Cooking Level: Intermediate

Home Town: New Ulm, Minnesota, USA

Living In: Winthrop, Minnesota, USA

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Reviewed: Nov. 5, 2007

I found this recipe years ago and make it almost every Christmas. A family favorite. I also add mini-morsal semi-sweet chocolate chips to the cinnammon sugar mixture which really adds a new dimension to these great cookies.

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Sally

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Owensboro, Kentucky, USA

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Reviewed: Oct. 20, 2007

I don't have a food processor so it was a time consuming process. This recipe was well worth the time! My first batch was a nut-free and I used raisins and organic apricot preserves. The second I followed the exact recipe. They were gone the next day. My family loved them. I have borrowed my grandmothers food processor and will make some more soon!

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