Reviewed: Jan. 7, 2009

These were tasty, but incredibly messy. It took me almost as much time to get the baked jam off the greased tray as it did for me to make the cookies.

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Kaile

Cooking Level: Intermediate

Home Town: Kamloops, British Columbia, Canada

Living In: Burnaby, British Columbia, Canada

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Reviewed: Jul. 13, 2008

Made this for a brunch and everyone loved them! I didn't brush the milk on and they still came out great.

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Mincooks

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Reviewed: Feb. 18, 2007

They tasted great, but the jam melted out and got EVERYWHERE! Very messy to make, but very good *note, I've made rugelach before without this problem!

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Jessabelle

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Reviewed: Dec. 16, 2006

I've made these Rugelach about 3 times already and they are always such a hit, now that Christmas is nearing am going to be making these non stop to give away as gifts. It really is time consuming but if you do have the time you must make them, they are so elegant and delicious theres not a single person that won't enjoy them especially if you make different flavors I usually make apricot, strawberry, rasberry and chocolate (I melt Godiva bittersweet chips in the microwave and just add a splash of heavy cream)

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Alicia

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Reviewed: Dec. 15, 2006

Yummy! I love rugelach and anything with apricots. So, these are the best rugelach ever! The dough was a snap to make. You're done before you know it. The assembly requires a bit of patience, but I find the process relaxing ( as long as the kids are busy doing something else!). I also had to sub dried mango for the dried apricots, as I realized I was out of apricots half way through ;) No problem, mango went great with the apricot jam. You should definitely give these a try.

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Keilypie

Cooking Level: Expert

Living In: Richmond, California, USA

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Reviewed: Dec. 2, 2006

This is the same recipe that is listed on the Food network by Ina Garten. And it is very good.

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Reviewer:

NMBAKER1

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Reviewed: Jan. 1, 2006

De-lish. I used raspberry jam and chopped pecans for my filling, but the top coating is great!

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KINXTRIX

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Apr. 21, 2005

This was my first attempt at rugelach too and I found the process time consumming but worth it. The dough was very easy to make. Be sure to use flour when rolling it otherwise it will be sticky. I baked them on parchment paper which worked wonderfully since the filling does come out. They lifted right off. I made some with chocolate (I used a dark chocolate spread but Nutella work well too) with crushed nuts. Be sure to roll out the dough fairly thin. I found that to be key. Once the filling has been spread, I suggest rolling the entire thing and then cutting it using a pizza cutter. They come out log shaped that way but they still look nice and it is less time consumming. Thanks for the great recipe.

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Reviewer:

Karen Grant

Cooking Level: Intermediate

Living In: Richmond Hill, Ontario, Canada

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Reviewed: May 31, 2001

This was my first attempt at Rugelach. I can't believe how good it is! I used a different preserve for each ball of dough and they were all excellent! My only advice is to heavily grease your cookie sheets. The non-stick cookie sheets are really not effective. The preserves bubble over and stick to the tray. Other than that, these were easy and tasted fabulous!

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