Reviewed: Feb. 28, 2012

Excellent recipe but don't skip the chilling before baking. I forgot with the first tray and they spread too much. I realized my mistake before I put the second one in. Also, much easier to bake them on parchment paper. Easier clean up.

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Reviewer:

Tina

Reviewed: Jan. 18, 2012

These are really great...more like a pastry then a cookie. I used mini chocolate chips instead of raises and left out the cinnamon....so yummy and will make again!

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Reviewer:

lovetocook

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Smiths, Alabama, USA

Reviewed: Dec. 28, 2011

Hazelnut spread hard to make

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Reviewer:

BarB

Reviewed: Dec. 26, 2011

Great recipe! I followed the recipe as written with the exception of the raisins. Instead of raisins I spread the dough with apricot preserves before adding the sugar/cinnamon/nut mixture, which was very tasty! The dough is phenomenal though! Flaky and buttery and just as it should be. Thanks for a great recipe!

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Reviewer:

Stefibeth

Reviewed: Dec. 24, 2011

I literally just made these with my daughter both decent cooks. I followed many peoples advice because I have never made these. I have this advice this is one of the best cookies ever! But...do yourself a favor flour lightly two sheets of parchment and roll out very chilled dough in rectangle put filling on top pressing into dough and roll up cookie roll fashion chill again and slice and bake. They will come out perfect. The taste is unbelievable whole family raving!!!

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Reviewer:

Sewersue

Reviewed: Dec. 24, 2011

I don't generally write reviews but I just pulled these out of the oven and they are amazing. My exact words were "Holy Macaroni!". I would say I am an intermediate baker. I can cook without recipes but I am just starting to get a feel for proportions and the effects of different ingredients in recipes. I saw these and thought it looked a bit like a pie dough in that you need to keep everything chilled and not overly mixed so I expected flaky-ness. The term "laminated dough" popped into my head also. Well these came out like little croissants for me. Exceeded my expectations. I haven't read the other reviews but I definitely agree with all the stars for this recipe. I am making them for Christmas and they are a nice addition to the mix of cookies. I used european butter, mixed with my hand squishing all the ingredients into odd shaped, flakes and chunks. Filled with 1) cherry pie filling (pureed in blender)/pecan 2) Nutella 3) chopped raisin/brown sugar/walnut.

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Reviewer:

MADMARCHIE

Reviewed: Dec. 21, 2011

Awesome recipe; my only change (third time around) was to use chopped chocolate chips in place of raisins, and to roll them out as rectangles rather than rounds. The roulade shape allows all the filling to stay contained in the rugelach -- it tends to fall out when prepared as the recipe suggests. I shape the dough into rectangles before chilling, then roll out to about 4 x 12 inches, top with filling, roll into a log and cut into 12 small cookies. These took about 24 minutes to cook entirely. The dough is easy to work with and cooks to a lovely flaky finish.

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Reviewer:

sarah

Reviewed: Dec. 21, 2011

This was the best recipe ever! Very happy with the results. I also made a few different fillings like some others. Next time I will roll the dough into a log like someone else suggested. It will definitely save time, and I think there will be less loss if filling.

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Reviewer:

Terri

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Putnam Valley, New York, USA

Reviewed: Dec. 21, 2011

My dough came out sticky not crumbly in the food processor. Double checked-ingredients correct. I want to make a few more batches. What did I do incorrectly?

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Reviewer:

Susan Rightnour

Reviewed: Dec. 16, 2011

These are so delicious. I didn't have raisons so I decided to use Apricot jam in the nut mixture. They turned out great. I'm not sure if this was a major faux pas but it worked for me and I am making more tomorrow for our BIG family party.

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