The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 22, 2005
This recipe was absolutely delicious! It was easy to make and the dough was light and flakey. Everyone loved them! Thank you so much for the recipe!
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Cooking Level: Expert

Home Town: Ravena, New York, USA
Living In: Rensselaer, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 20, 2005
Very good, I used the variation, my family loved them. Dough was easy to work with. Thank you
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Cooking Level: Intermediate

Home Town: Ironwood, Michigan, USA
Living In: Ishpeming, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 17, 2005
The best rugelach I have ever tasted.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 12, 2005
I really liked this recipe, they were a nice change from my usual cookies. I didn't bother chilling the dough at all, either before or after rolling them out, and they turned out fine. These are not the kind of cookies you can just "whip out", they are a little time consuming, even if you don't bother to chill the dough, like me. However, they did turn out very tasty and are very pretty on a plate of assorted cookies.
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Ali
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Cooking Level: Professional

Home Town: Calgary, Alberta, Canada
Living In: Logan, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 28, 2005
I'd never tried any cookies like this before, and these turned out beautifully. Great taste!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 17, 2005
Great recipe for rugelach, everyone in my family loved them. I put extra sugar/cinnamon filling in, which really adds to the taste & texture. No need to chop the raisins. Sugar/cinnamon to the rolled up rugelach before putting on cookie sheet is nice for appearance and taste. Butter is a must for taste.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 4, 2005
This is a wonderful recipe! I baked half the dough, and froze the other half for another day. My husband thought that these were even better than the ones we buy at 'Corner Bakery'.
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Cooking Level: Intermediate

Home Town: Riverside, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 25, 2005
I recently made these for a county fair and won first place Thank you great recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 31, 2005
Like the previous post, my Jewish co-worker appreciated me making these and turned out to really like them. They were gone before all the other ordinary :) desserts!
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Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 14, 2005
Great recipe, impressed my Jewish colleagues for 1) trying and 2) making them good. Had a hard time mixing w/o a food processor. I'll be trying it again next year for the holidays.
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Home Town: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 12, 2005
I can't believe how goods these were! These are amazing! I did chocolate ones, and they were unbelievable!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 20, 2004
I rolled the dough out into rectangles instead of circles because I wanted more of a square shape for my rugelach. Then I spread a thin layer of apricot jam, before sprinkling on the nut mixture. Using a pizza cutter, I cut the dough in half horizontally, then into 7 vertical pairs. I then rolled them up log fashion and put them seam side down on the cookie sheets. I did refrigerate the dough disks overnight and then kept the prepared rugelach in the fridge at least an hour before baking. I think that this gave them almost the quality of a puff pastry. I thought this recipe to be quite a bit of work, but after tasting the results, I would use it again. I like my rugelach a bit on the moist side and this was just the best.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 15, 2004
This recipe was simply excellent. The dough was very easy to roll out and assembly was easy too. The cookies turn out nice and flaky and are very rich. They were a hit with my family so I made another batch for our cookie swap at work. They were a big hit there also. Everyone thought they'd be difficult to make but I assured them the recipe nearly fool proof.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 9, 2004
Wow, this was terrific! I've never made rugalach before and I couldn't believe how easy and yummy it was. I used some apricot jam in mine like you suggested. Thanks for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 11, 2004
I made these for a friend that used to buy rugelach as dessert for lunch almost every day. He and his family said these were far better than the store bought ones!!! I agree and my family loves them too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 22, 2003
Very good recipe. I cheated - I like a sweeter cookie, so I added 2 T. 10X sugar (could go to 1/4 c.). Invariably, some of the sugar/nut filling falls out during the cutting/rolling process. I just brushed the tops of the cookies with beaten egg, and then spinkled them with the spilled sugar/nut mixture, and then chilled for 20 min. I also made the chocolate variety, no raisins. Tip: Invest in parchment paper. Makes cleanup a breeze, as there's a lot of butter and sugar, which could caramelize and burn your cookie sheets. Yum. Time consuming, but cheaper than the bakery! Worth it.
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j

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 18, 2003
I made these last week. The only thing that isn't mentioned is that the dough itself uses NO SUGAR..so it is not a very sweet cookie. I personally perfer teh sugar version that gives just a Hint of sweetness..but my mom...RAVED about this dough..she doesn't have a sweet tooth like I do though... oh and I used black cherry allfruit spread w/ walnuts...and it was VERY good..I would add a tiny bit of sugar though..the filling was a bit tart..but good! I also added 2Tbs of milk because it was soo dry...worked great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 29, 2003
I made these rugelach for Thanksgiving they were delicious. A great improvement over my prior rugelach recipe which was made with sour cream only, not a mixture of sour cream and cream cheese. This recipe will definitely replace my other.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 28, 2003
This recipe was excellent and very easy to do. My husband actually prepares it better than me. Well I will use that excuse anyway, this way he does it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 2, 2003
Got lots and lots of compliments. Many people wanted the recipe. It's a keeper!
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