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!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Olivia I.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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:-)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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. **

Was this review helpful? [ YES ]
23 users found this review helpful

Reviewer:

Melissa

Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

Living In: Garner, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2006

This was a good recipe, but recommend glazing them with an egg wash just before baking to help them crisp up and become a little more golden brown...

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

jasonjason

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2006

I used this recipe to make rugelach for the first time. It was time consuming -- but not difficult. I got great results and everyone raved about how good these were. I filled some with Nutella and others with raspberry preserves, but everyone's favorite by far were the ones with this recipe's filling (substituting mini chocolate chips for the raisins). Outstanding.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Kris

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2006

I am totally bummed about this recipe because I had sooo many problems with it. First of all it says to mix the ingredients with a food processor which I assumed that a blender would work, it absolutely will not! It only mixed the bottom half which became very sticky and thick while the top half was still powdery. After mixing it by hand I formed my disks then chilled them overnight. When I tryed to roll them they just cracked leaving gaps all over the place and the more I rolled to try to smooth out the gaps, the less manageable the dough became. I ended up with less than 10 cookie from 2 disks and threw the other two away. Maybe I am just a really inexperienced baker but this recipe was vey difficult for me.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

HJN Chef

Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2006

I don't like nuts, so I actually did not taste these myself, but they were very easy to make, and everyone who has tried them has raved that they are flaky and delicious, but not too sweet.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jessica

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2006

I made this recipe yesterday for a cookie swap and it was a hit. I used seedless raspberry jam in half and semi sweet chocolate chips in the other batch. Also, I had to bake mine for 30 minutes and they came out flaky and crispy. Excellent recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

TINISIA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2006

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2006

Yummy. My first batch didn't cook all that well, so I upped the temp to 375 degrees and cooked in 2nd to top shelf only. Worked well. I baked in a confection gas oven in case it makes a difference. Really yummy though. Look impressive enough to give for gifts.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lisa Michelle

Cooking Level: Intermediate

Living In: Pleasanton, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2006

Wow, these are amazing! This is my first experience eating or making rugelach and I am hooked. I don't know if there will be any left to put with the cookies I'm giving away....

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BrianneS

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Minneapolis, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 15, 2006

This was the perfect recipe! I am going to make it again. You need to make this for people that KNOW rugelach and how it differs in texture from cinnamon roles....Otherwise they might eating expecting a different consistency....hard to explain - but it has a crumbly - break apart in your mouth feel...and is not a chewy as a cinnamon roll. I loved it - but I also grew up eating it!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

MINALEWIS

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2006

Absolutely the best rugelach recipe that I have tried and I have tried a lot of them. Very easy to do in the food processor. I followed the recipe exactly. I chopped the walnuts and rasins in the processor also. The filling stayed put when rolling the cookie by simply pressing it onto the dough as the recipe stated. Most rugelach I have made leak all over the pan giving the cookie a burnt look on the bottom, but these did not do that. The flavor is wonderful! Definitely try this recipe! It is a gem!

Was this review helpful? [ YES ]
52 users found this review helpful

Reviewer:

Lynnje

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 8, 2006

Very Superior!!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Chuck

Cooking Level: Professional

Home Town: West Chester, Pennsylvania, USA

Living In: Summerville, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 3, 2006

these were fantastic!. i only wish i had had enough walnuts to make more!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

terka

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2006

These are fantastic! My family especially likes them with mini chocolate chips, cinnamon, sugar and chopped walnuts. Very easy to make.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

P.Ulbrich

Cooking Level: Expert

Home Town: Scranton, Pennsylvania, USA

Living In: Port Jervis, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 21, 2006

I had cream cheese and sour cream, but no eggs so I found this recipe and decided to give it a try. Delicious! I chopped up a huge Hershey's Kiss for half the batch and used raisins in the other. I even made a few with only cinnamon/sugar and those turned out to be my favorite! Will definitely make again!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

Megan

Cooking Level: Intermediate

Home Town: Dunn, North Carolina, USA

Living In: Milton, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 30, 2006

Thank you, Jackie! Great recipe!! I made each of the four quarters of the dough differently, just to experiment. One with cinnamon, white sugar and walnuts, one with rasberry preserves, one with chocolate ganache and walnuts and one with walnuts heated in a simple syrup (and then cooled). Brushed all of them with beaten egg white and sprinkled a little white sugar on top. I found that 20 minutes produced a rugelach that was lightly browned and was very flaky and tender when cooled. By baking them just two minutes more, they were a little crisper. Both ways are wonderful, and I'm sure I'll come up with other filling variations. Thanks again.

Was this review helpful? [ YES ]
79 users found this review helpful

Reviewer:

ANN9119

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 14, 2006

Man, these are awesome. I made the basic version with the addition of 1/4 c. white sugar to the dough and they came out beautifully. Also made some with dried cranberries mixed into te basic filling and they, too, were great. Thank you so much for the recipe!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

GHOULIEGRRRL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 4, 2006

I wish I could give these 10+ stars...they were incredible! While yes they are a little time consuming due to having to chill the dough, all in all they are really very easy to make and definitely worth the wait! They were so flaky they just melt in your mouth! I liked these better than the ones I pay a fortune for at my local bakery!

Was this review helpful? [ YES ]
6 users found this review helpful