Rugelach from The Baking Bible by Rose Levy Beranbaum

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

  • Eat Your Books

    Can substitute purchased apricot preserves for Apricot lekvar filling.

  • Rachaelsb on October 19, 2024

    These were delicious. Dough was very easy to work with and has wonderful texture and soft buttery taste. Remove from aluminum foil sooner rather than later as will stick.

  • jay.moe on November 17, 2022

    The dough is easy to work with and the cookies are easy to assemble. The longest part of the process is the chilling. Chill the dough and then chill the cookies again before they are baked. I didn't have golden raisins on hand so substituted currants instead. I think any dried fruit would taste good with the apricot preserves. Delicious cookie!

  • CheesyKranskyLove on October 03, 2022

    Labour intensive as with other Rose Levy Beranbaum recipes. I expected the dough to be harder to work with but it wasn't too much of a nightmare. The folding/filling was fiddly and I had issues with them unfolding during baking.

  • ashallen on November 23, 2021

    Delicious. I used apricot lekvar which worked really nicely with the raisin flavor. Lightly crisp on the outside and tender inside. The only sad thing about this recipe is that it makes only 2 dozen cookies which isn't nearly enough :)! I used unbleached flour instead of bleached as called for in the recipe and they still turned out great. Baked an extra 5 minutes since I prefer cookies like this to be more-browned. Some online reviewers noted problems with the dough getting very soft during rolling and/or flattening during baking. I didn't have those troubles but my kitchen was very cool (61F) and I gave the cookies a full overnight rest before baking. Don't let them sit too long on their baking sheets after baking - I waited a couple minutes too long on one batch and they began welding to the foil and had to be scraped free with a sharp spatula.

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