4.5 stars from me. They were very good. I don't think I followed the directions exactly, b/c I was going back and forth btn this one and the Contessa's recipe from FN. Anyways, I had the cream cheese and butter almost at room temp when I started, so it was basically smooth when combined. This did not affect anything. For my filling, I did toasted crushed almonds, finely chopped dates, and a layer of sugar free apricot preserve (applied with brush before filling). The two chilling steps were crucial. Rolling was not that difficult afterwards. I did not have liquid jam everywhere as one reviewer did after baking. Ina rec'd 2T of preserves. I think I did 3T-4T with it not running. I did do an egg wash to improve the appearance (1 egg beaten with 1T milk). I don't like overly sweet desserts, but I think it would've been fine to roll the pastry in cinnamon sugar before baking. Baking time: 22min for my oven was too short. So I just left the rugelach in there for another 10-15min til it reached a deeper light brown. I think next time I will add vanilla to the batter to give it more flavor. Like I said, I don't have a sweet tooth, but I know that these can stand to be sweeter. Regardless, I like these a LOT, and really, really enjoyed making them. This was a great new learning experience! And did I mention these are oh so ADORABLE?!
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4.5 stars from me. They were very good. I don't think I followed the directions exactly, b/c...