The Cook Recipe Reviews (Pg. 1) - (18446609)

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The Cook



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Reviewed: Jan. 6, 2008
This recipe was wonderful! It was not difficult to make or roll for me. I rolled the dough into a rectangle then cut the rectangel in half length wise. I then cut the halfs into several strips (vertically) and added the filling. I used strawberry jam with walnuts in half and chocolate chips cinnimon and sugar in the other half. I could not decide which ones were better. They were both great. These were just as good if not better than rugelach I have had from the bakery. One helpful hint that I have is to use parchment paper to line the cookie sheet. A lot of the jam filled rugelach filling came out while they were baking but with the parchment they still came off the pan with no problem and no mess to clean up since I could just throw the paper away. Also, I baked the rugelach on a baking stone to keep the bottoms from burning and it worked great.
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