Rachelle Profile - Allrecipes.com (13807933)

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Recipe Reviews 12 reviews
Glazed Almond Cookies
thanks for the recipe. Refreshingly light and great after I make a stirfry!

2 users found this review helpful
Reviewed On: Mar. 15, 2011
Dark Chocolate Cake I
yum! family loves it, thank you :)

0 users found this review helpful
Reviewed On: Jun. 1, 2010
Yum! I never realized rugelach was so difficult to make. I moved from Los Angeles to England and I miss being able to pick it up at the market and local deli/bakery. Thank you for the great recipe. I found working with rectangles worked better for me than circles. I rolled the dough on parchment on a glass countertop protecter and put it in the fridge to chill for about 20 min. Then I cut the rectangle in half lengthwise and cut each half into 6 rectangular slices. If it is not perfect, after it has chilled again you can use a knife to spread it better and cover up tears. After spreading on the filling I used a knife to help me roll each piece. The knife made it easier to get the dough off the parchment. I also cooked the rugelach on parchment paper. I made 3 variations: raspberry walnut with nuts on top, apricot and nutella with choc. chips. I blended some choc. chips in my small blender and put the choc. powder on top of some of the rugelach. The hardest thing is resisting eating all the rugelach up in one go!

3 users found this review helpful
Reviewed On: Mar. 13, 2010
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