Rugelach from Barefoot Contessa Parties!: Ideas and Recipes for Easy Parties That Are Really Fun (page 69) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on December 15, 2023

    This dough comes together quickly in the mixer & rolled out beautifully. I did omit the raisins (not a fan) & sprinkled finely chopped chocolate over the filling instead. Bonnie Stern says "do NOT overfill rugelach" and I certainly felt like I was doing that here. I made a 1/2 recipe (mass of dough = 374 g) and froze 1/2 the cookies to bake later this week. This is the 3rd version of rugelach I've tried, & like the others, they are lovely. I will say that we both think that rugelach are better on day 2.

  • GingerFoodLovers on August 12, 2023

    A wonderful recipe--so much flavor and gorgeous to look at.

  • Lepa on December 19, 2020

    These were easy to make and so very delicious!

  • anya_sf on December 31, 2019

    I made them a week ahead, froze them on the baking sheet, then thawed overnight in the fridge before baking. They were absolutely delicious.

  • DKennedy on April 06, 2016

    This is my go t0 rugelach recipe. I fill them with chocolate chips. Ina has a great rugelach primer on the food network if you can find the video.

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