Reviewed: May 6, 2007

This recipe was an absolute delight to family and friends. I even enjoyed it and I tend to be alittle critical. Warmest regards! FW

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frank whetstine

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Reviewed: May 1, 2007

Good recipe. I've never had rugelach before and these were pretty good. Didn't keep super well after the first day, so I'm only giving it 4 stars.

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Bethany Dasko

Cooking Level: Expert

Home Town: Snohomish, Washington, USA

Living In: Loveland, Colorado, USA

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Reviewed: Apr. 18, 2007

I followed this recipe exactly, but I thought it could have been sweeter. Next time I will make sure to add more sugar.

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Stephanie

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Mar. 10, 2007

Yum! This recipe has about 1/2 the sugar per serving of the others we looked at and we didn't miss it! Mine stuck a bit to the cookie sheet so I wished I had used a Silpat or parchment paper. The dough is just elegant - almost like a puff pasty. I used unsalted butter and I think I would like to add just a wee pinch more salt to the dough. I know we will make them again!

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sara

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Reviewed: Jan. 30, 2007

Fantastic!!! But be sure to keep the dough cold and I found it easier to roll it between two sheets of wax paper.

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Sara

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: La Prairie, Quebec, Canada

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Reviewed: Jan. 16, 2007

This Rugelach is OUT OF THIS WORLD! A very flaky dough and very versatile. You can about use any filling you can think of!

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TonyaG

Cooking Level: Expert

Home Town: Cherryvale, Kansas, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Jan. 16, 2007

This recipe is truely amazing. Totally delish. I rolled mine in powdered sugar as it did not say what to roll then in and they were just the best. I made a few different fillings but the original is the best. Thanks for sharing.

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Eliciab55

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Reviewed: Jan. 12, 2007

These were so, so good! A little time-consuming to make but worth every minute! We don't like raisins so eliminated those and was very liberal with the cinnamon sugar--in fact--probably doubled the amount added to each--inside & on top. Used pecans and experimented with orange marmalade & strawberry preserves(liberally)as well--both outstanding! Was making these while people were around and could hardly keep any to store for Christmas gifts! I had to keep making more! I found serving them warm is the best. Never got around to it but I want to try these with sausage or bacon & different cheeses. Who knows...they may be a hit too!

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ELWOODWILSON

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jan. 11, 2007

Funny, the kids loved them much more than the traditional sugar Xmas cookies. They keep asking, even now, fifteen days after Christmas if I can bake some more. The rest of the family and friends, keep asking me for the recipie!!! Gorgous!!!

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Ana Tutton

Cooking Level: Expert

Living In: Cambridge, Waikato, New Zealand

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Reviewed: Jan. 10, 2007

these were very good. i used apricot jam on some and thought that it made the cookies. I also thought they were better the second and third day.My boyfriend liked to eat them for breakfast. :)

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wendyn

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Jan. 9, 2007

Excellent recipe and well worth the work. I added a bit of sugar to the dough as some others suggested and it was delish!

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Trish F.

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Reviewed: Dec. 31, 2006

This was my first attempt at rugelach. Even though the recipe has a few steps, I found them very easy. The dough was a cinch in the food processor. After making a few batches, I learned to roll the crescents tighter. I used the original recipe and everyone loved them. The second time I used Nutella spread and mini chocolate chips. Those were the biggest hit with the kids. Thanks for a great recipe!

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Kathleen M.

Cooking Level: Expert

Home Town: East Northport, New York, USA

Living In: Lynbrook, New York, USA

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Reviewed: Dec. 29, 2006

Amazing texture and flavor. My husband couldn't get enough of these and he doesn't say much about cookies. These he did... "Keep them coming" I made part of the dough with raspberry preserves and drizzled w/melted milk choc when cooled. I made my daughter apricot with a can of Solo apricot fruit. She loved them. We did not like the mini choc chips in this recipe. Thanks for sharing. A new favorite in our home...

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PRAISEGOD

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Reviewed: Dec. 29, 2006

I used salted butter (it's what I had!) and I omitted both the raisins (we're out) and the white sugar as I spread the dough with apricot preserves and sprinkled liberally with brown sugar. I only did a light sprinkling of cinnamon (both my husband and daughter are mildly allergic), and I did three different types: ground walnuts on one quarter, chopped honey roasted peanuts on another, and ground honey roasted peanuts with white chocolate chips on yet another. The last quarter I made into plain crescent rolls to test it (tasty, but too buttery-flavored!). :) They all turned out amazingly flaky, but I think cutting each quarter of dough into 8 pieces instead of 12 pieces worked out better. Oh, and using the food processor made it a snap. One more thing: they took more like 30 minutes to bake, but they are so fabulous! Try apricot with white chocolate! Thanks for sharing, Jackie!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Dec. 29, 2006

perfect...just like my grandmother's

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GERTZSE

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Reviewed: Dec. 26, 2006

These were soooo good!! I didn't have a food processor so I actually completely mixed the dough into a ball and it turned out fine. I barely used the sugar/cinnamon and used a lot more raisins and nuts than the recipe called for. I also used orange marmalade. If you do wipe the dough with a jam I don't think you need the sugar. Just sprinkle some cinnamon on the jam before you add the raisin/nut mixture.

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Nicole

Cooking Level: Beginning

Home Town: Eatontown, New Jersey, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 22, 2006

This was my first time making this and I was pleasantly suprised. I subsituted Splenda for the sugar and I used a mixture of Splenda, cinnamon and ground walnuts for the filling. My stepkids and husband loved them!

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mommy2

Cooking Level: Expert

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Reviewed: Dec. 21, 2006

This recipe was great! Most recipes don't use the sour cream, but it really does add a new depth of flavor to the dough. One of my favorite variatins is coconut. Try it with chocolate chips or macadamia nuts. DEEElicious!!

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Olivia I.

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Reviewed: Dec. 21, 2006

Between my husband, the kids, and myself, these were half-eaten before they had even cooled! They are also good with apricot jam and chopped walnuts as a filling:-)

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squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

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Reviewed: Dec. 21, 2006

I have never had Rugelach before...actually I don't even know how to pronounce it but it's fantastic. I did change the recipe a little. I don't have a food processor so I used my kitchenaid mixer and a pastry cutter to make the dough. It took a little while but it worked. One thing I learned is that you really have to flour your surface and the rolling pin before you try to roll out the dough. It was hard for me to roll mine because the wedges stuck to the wax paper. I still have 3 more disks to roll out so I will know how to do it tonight. For my filling I used sugar-free apricot preservatives, sprinkled it with some brown sugar, then put about 1/4 of a cup of white sugar and 1/2 a tbsp of cinnamon. I added raisins to top it off. Baking them for 22 minutes was perfect. When I make the rest of mine tonight I think I will chop up the raisins so they fit better. Besides that I don't think I am going to change a thing. I wasn't sure how the dough would come out...it was light and flaky. My brother-in-law thought it was a french recipe because it was similar to a croissant. He was surprised I had made it from scratch. This recipe is awesome. It's a little time consuming but totally worth it in the end. Thanks for the recipe. **I brought these for dessert at Christmas dinner and my father couldn't believe I had made these, he was really shocked. He loved them. **

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Melissa

Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

Living In: Garner, North Carolina, USA

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