Reviewer:

natalie

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Spruce Grove, Alberta, Canada

Reviewed: Dec. 11, 2010

Everybody loves it. You can't stop eating them.

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2 users found this review helpful

Reviewer:

nasi

Reviewed: Dec. 11, 2010

These are super good! I just got done baking a double batch and swear I ate the whole first batch. A few tips I'd like to contribute after reading other reviewers problems: 1. Definitely chill this dough and roll on a lightly floured surface. I would imagine a marble cutting block would be ideal. I used a Wilton Roll & Cut mat for fondant; worked perfectly. 2. Roll your circle to about 8". Then put your nut/ raisin / cinnamon / sugar combo on the dough. Cover with a papertowel and finish rolling to 9 inches. This worked perfectly for me. I didn't get very much mixture spilling out after rolling it into the dough. Careful though... you don't want to roll so hard that the mixture pokes through the front of the dough!

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3 users found this review helpful

Reviewer:

Michele W

Cooking Level: Expert

Home Town: Hampton, Virginia, USA

Reviewed: Dec. 11, 2010

I am searching for a good rugelach recipe. This was the second I tried; the first was better. My food processor could not handle this much dough so I changed to my KitchenAid using the dough hook. After more than 2 hours of chilling, the dough was too soft to handle easily. Even after pressing the filling into the dough with a rolling pin, a lot of the filling fell out. The dough is a nice consistency but, if you don't roll it in sugar, it's not sweet enough (I omitted the raisains). If you cut in rolled rectangles instead of crescents, the pieces may fall over during baking.

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2 users found this review helpful

Reviewer:

Janet From PA

Reviewed: Dec. 9, 2010

Very good! I used apricot jam spread on the dough and sprinkled them with the cinnamon sugar mix before baking. Next time I would increase the amount of sugar and nuts spread on the dough. As good as I remembered from a bakery in N.Y.C. Need to make a second batch they went so fast.

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2 users found this review helpful

Reviewer:

Elaine

Reviewed: Dec. 6, 2010

I first made these for a Sunday school celebration. We were discussing Hanukkah. Everyone loved them and I saved the recipe. I have made them for Christmas and other occassions since then. They are always devoured. I use the variation of apricot jam. They are just delicious!

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3 users found this review helpful

Reviewer:

graceismine

Cooking Level: Intermediate

Home Town: Kokomo, Indiana, USA

Living In: Lenoir, North Carolina, USA

Reviewed: Dec. 1, 2010

These are delicious! I didn't have a food processor big enough to make the dough, so I did it my stand mixer and it worked out great. Make sure you keep the point on the underside of the cookie, to prevent it from unrolling during baking. Definitely worth the time it takes to bake these!

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4 users found this review helpful