Awesome recipe; my only change (third time around) was to use chopped chocolate chips in place of raisins, and to roll them out as rectangles rather than rounds. The roulade shape allows all the filling to stay contained in the rugelach -- it tends to fall out when prepared as the recipe suggests. I shape the dough into rectangles before chilling, then roll out to about 4 x 12 inches, top with filling, roll into a log and cut into 12 small cookies. These took about 24 minutes to cook entirely. The dough is easy to work with and cooks to a lovely flaky finish.
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Awesome recipe; my only change (third time around) was to use chopped chocolate chips in place...