Give your usual biscuits a break and make this delish treat at your next get together!
These were a huge hit at the office. For anyone who is having issues with filling falling out, I would suggest pushing the chunky parts of the filling to the outside of the circle (leaving the cinnamon/sugar mixure in the middle) before rolling. This way you can squeeze the raisins/nuts in as you roll. Also if you don't want to make the crescent shape, you can use this recipe to make roulades (exactly the same cookie, just a cinnamon roll-like shape). To do this, roll the dough out either into a rectangle or circle. Then add the toppings. Roll the dough with the filling. Then cut into 1 inch pieces. (Note: If you rolled into a circle, you'll need to cut a 1/4 inch piece off of each end before cutting the 1 inch cookie pieces.) Place seam side down for baking. - 19 Jun 2007 (Review from Allrecipes US | Canada)
I have tried many Rugelach recipes, this was the easiest and came out the best. One note, the rugelach is always rolled out in a sugar cinnamon mix never flour if rolled and turned once it is covered in sugar, it is no problem to roll out at all. Mine was never sticky I chilled for 24 hours. NEVER use table james or jellies for fillings, use Solo fillings which are specifically made to handle the hot temps of the ovens and they dont liquify as much. I used apricot and choc chips, I put nothing on top of them and they came out WONDERFUL. Company said they were stupendous, and when my company left and I finally went to have some for myself they were already gone. They lasted sbout 2 hours. Too much work to give out on platters but a nice treat for company or for family. Will truly make this again. Bakeries charges up to 7 or 8.00 a pound for these gourmet treats. - 03 Nov 2008 (Review from Allrecipes US | Canada)
Thank you, Jackie! Great recipe!! I made each of the four quarters of the dough differently, just to experiment. One with cinnamon, white sugar and walnuts, one with rasberry preserves, one with chocolate ganache and walnuts and one with walnuts heated in a simple syrup (and then cooled). Brushed all of them with beaten egg white and sprinkled a little white sugar on top. I found that 20 minutes produced a rugelach that was lightly browned and was very flaky and tender when cooled. By baking them just two minutes more, they were a little crisper. Both ways are wonderful, and I'm sure I'll come up with other filling variations. Thanks again. - 30 Apr 2006 (Review from Allrecipes US | Canada)