Reviewed: May 23, 2011

They took 15 minutes longer to bake than stated. They also tasted rather salty (from the cream cheese) when they 1st came out of the oven. Oddly enough they became tastier/sweeter over time. They were scrumptious when they were 2 days old!

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Reviewer:

Lisa

Reviewed: Jan. 29, 2010

I had never heard of Rugelach before, but after making it more times then I can count, this recipe is wonderful! The residents that I cook for that are diabetic, really appreciate how great the taste is. Thank you again.

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Reviewer:

cookiegirl40

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Stanwood, Washington, USA

Reviewed: Dec. 12, 2009

I am a BEGINNER and was able to make this recipe. It was challenging for me kneading the dough, so a beginner needs to pay attention and take there time adding the ingredients slowly together. (which is common sense for more experience bakers) I had to modify this dish by not adding any nuts due to food allergy's. I added dates and raisins just to give it a little sugar (just the sugar from the dates). I used a reduced fat strawberry spread. Even with these modifications, this recipe still turned out great!

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Reviewer:

lisam1010

Reviewed: May 13, 2009

These were gobbled up by diabetics and non-diabetics alike at our Church picnic--people were raving! I really enjoyed them and don't even see the point in making them any other way-they are perfect without any added sugar. I pulsed the nuts, raisins and cinnamon together in a food processor many times--I imagine doing this by hand would take a long time to get the chunks small enough. You don't want huge chunks are your filling will be really uneven. I do disagree with "no artificial ingredients" b/c margerine is artificial. That doesn't bother me, but if you want a completely natural cookie you can substitute butter.

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Reviewer:

Veronica Miller

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Reviewed: Dec. 13, 2008

I made these for my dad who is diabetic with strict instructions that he shouldn't eat to many at once. The recipe was really simple to follow and he said they were really good.

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Reviewer:

ami

Cooking Level: Expert

Living In: Jackson, Michigan, USA

Reviewed: Dec. 5, 2008

Since I made some changes (not by choice) they had a lovely mild sweet taste to them. Great way to snack and satisfy your cravings without feeling guilty. A few of these could serve as a quick breakfast. Instead of walnuts, I used pecans. Instead of apricot preserves, I used Smucker's low sugar strawberry. Instead of margarine, I used 1/2 stick butter and 1/2 cup applesauce then added milled flaxseed for the pastry.***UPDATE*** I made this again but I didn't have cream cheese. I used sour cream and plain yogurt with a bit more flour, I had to bake it twice as long and it still came out awesome!! This is my favorite recipe, I will make this more often, maybe fill it with other things like tomatoes and mozzarella.

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Reviewer:

Gen

Cooking Level: Intermediate

Reviewed: May 22, 2008

FANTASTIC! My sugar-free friend was ecstatic with these, and the kids and men were no less impressed. =) Great fruit filling! Mine did take longer to bake "until golden" (20+ minutes?). I also used butter instead of margarine, and my best TIP is to divide the dough into 4 equal disks BEFORE chilling. If rolling is too hard, wait a bit to let it warm up and make it more pliable. My raisins did not chop well in the processor, though the walnuts did, and the whole filling became almost a paste unsuitable for sprinkling. Next time I will chop the filling ingredients separately, THEN mix in the cinnamon.

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Reviewer:

joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

Reviewed: Apr. 7, 2008

Pretty good. My mom, whom I made them for, really liked it. I thought they were pretty good. I just think they needed a little more flavor.

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Reviewer:

Jen Cardenas

Cooking Level: Intermediate

Home Town: Mendham, New Jersey, USA

Living In: Lyndhurst, New Jersey, USA

Reviewed: Feb. 8, 2008

These were absolutly wonderful. Of all the cookies I made at Christmas, these were my favorite. I will be making these again. I am going to see if they can be made like cinnamon rolls with maybe some sugar free icing.

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Reviewer:

paulachum

Reviewed: Jan. 4, 2008

Made these a long time back. They were awesome, but so much work, i never made em again. Might try again someday. Btw, not adding extra sugar isnt the same as sugarfree ;)

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