Comments on: rugelach

By: SUGAR PLUM

SUGAR PLUM — Sat, 02 Jan 2010 13:14:12 +0000

Having never made Rugelach ,u expalin it so well ,i didn even know about this fantastic jewish cookie and have to bake this one at a lovely baking group am a part of -u make it seems so easy here and if i aint wrong they do also roll up the whole dough and slice it is it?
would love to work with an addition of choco-jam combi too.
u have lovely pics here
a happy cheerfull bright new year t ya……

By: Dorothy

Dorothy — Mon, 23 Nov 2009 03:44:58 +0000

I just made this recipe and they were delicious! I followed your dough recipe and instructions (with margarine instead of butter–but brushed with butter) but I used raspberry or apricot preserves (tried each) instead of the filling, and sprinkled it with a mixture of 3:1 sugar and cocoa (idea from a different rugelach recipe. They are absolutely fantastic!! Thank you so much, this one is an instant classic in my house!

By: Kathryn

Kathryn — Mon, 27 Jul 2009 15:29:48 +0000

Thanks for sharing this recipe–these cookies are fantastic! I can’t beleive how easy they are to make!

By: Kirsten

Kirsten — Thu, 12 Mar 2009 11:30:19 +0000

I had always wondered how to get the dough the right shape for that. The version in my head involved a lot of cutting and rolling. I will have to give this a try.

By: Kristina

Kristina — Tue, 10 Mar 2009 02:18:57 +0000

I’m pretty sure the reason the dough was so easy to roll is the sheer amount of fat! Two sticks and 8 oz of cr. cheese?! It has to be super delicious.

By: Sara

Sara — Sat, 07 Mar 2009 22:19:34 +0000

These look great, you rolled them perfectly. I recently made rugelach for the first time a few months ago. My favorite kind is with nuts and apricot jam.

By: Dee Miller

Dee Miller — Sat, 07 Mar 2009 21:19:12 +0000

I have been getting your emails for a couple of months now. I cannot believe how much I have started looking forward to getting them. My coffee tastes much better while viewing the pictures of your latest creative endeavor. Thank you for sharing.

By: dawn

dawn — Sat, 07 Mar 2009 16:58:59 +0000

last time I made rugelach it was, well, a mess. all the filling came out. yours looks perfect, you must have that special touch.

By: jetlaaged

jetlaaged — Fri, 06 Mar 2009 21:35:43 +0000

Just wanted to thank you for all the great recipes you’ve shared with us all. I especially liked the bread recipes. We usually go through 2 loaves a week. But if my son & daughter-in-law stop by it’s at least 3 loaves. The cheese gougere’s were also a big hit.
Thanks,
Bill (jetlaaged@gmail.com)

By: Lauren

Lauren — Fri, 06 Mar 2009 19:47:39 +0000

I don’t think there is such a thing as too much (filling, pieces consumed, …) when it comes to rugelach! Beautiful work.