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Rugelach

Rugelach recipe
photo by:kraft
I was searching for Holiday cookies - and I found a winner. I was a bit skeptical about cream cheese for dough but it was wonderful! The cookies come out flaky and tasty....read more
posted by
NDaniel36
on 12/18/2008
time
prep:
1 hr
total:
25 hr 25 min
servings
total:
about 5 doz. or 32 servings, 2 cookies each
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posted:
12/23/2005
Easy to follow instructions that resulted in a delicious treat my entire family enjoyed. I will subsitute with almond paste and apricot preserves.
posted:
12/16/2005
These were a pain to make! The dough was not very easy to work with and I certainly didn't get 5 dozen cookies! I think they tasted fine, but they definitely didn't taste good enough for all the work that was put into them. I wouldn't make them again.
posted:
12/14/2005
We had a family cookie baking day and these were the hands down hit of the show. We did some with chocolate filling as well. I think we've created a monster. We will definately make these many times. Thanks so much foe the recipe.
posted:
12/13/2005
I made this recipe successfully last year, and though the dough is difficult to manage, they were devoured by all. I used Nutella instead of apricot preserve in some, which doesn't melt too much and tastes fabulous. Hints: stone (granite, marble)counter tops are easier as they keep the rolled dough from melting down and sticking, and I don't suggest using silpat as the cookies need to stick to the cookie sheet just a little to hold their form.
posted:
12/8/2005
These came out tasting great. However, they were not uniform size, and also, the filling tended to come out of the cookie during the baking process. I would make them again, and I think they will turn out better with practice.
posted:
11/30/2005
they came out very dry and not very tasty
posted:
11/30/2005
I DON'T KNOW WHAT I DID WRONG BUT THIS COOKIES DIDNT COME OUT AS I EXPECTED
posted:
11/27/2005
i used cresent rolls, saves time and less messy.
posted:
11/16/2005
I use a lot more cinnamon, nuts and sugar and instead of rolling out the dough on flour, I roll it out on the cinnamon, nuts and sugar mixture, sometimes flipping it over, and rolling the other side. This makes them very flavorful. I do not use the preserves.
posted:
10/4/2005
Spread strawberry preserves added old cake crumbs ground with walnuts. (old bakers secret)
K:2057 v0:57616
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