Rugelach from Baking - From My Home to Yours (page 150) by Dorie Greenspan

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

  • louie734 on December 24, 2019

    I adore these cookies. Year after year, they appear on my Christmas platter. I always regret making too few - one recipe is just not enough to share. Usually I skip the chocolate, use apricot jam, walnuts or pecans, cinnamon sugar, and raisins or chopped golden raisins. Take them off the cookie sheets to a rack as soon as you can to leave the 'goop' behind.

  • rionafaith on December 17, 2016

    SO GOOD. These are chock full of all kinds of stuff -- jam, chocolate, AND nuts -- unlike most rugelach i've had that are just plain fruit jam or chocolate. These are way, way better than any store-bought varieties I've had, and really not that difficult to make (though the rolling can be a little messy with so much filling). One of my favorite cookie recipes of all time.

  • zorra on October 01, 2013

    Who knew these amazing pastries could be so easy? Prefer them with more nuts in place of the chocolate bits.

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Reviews about this recipe

  • New York Times

    They came out tiny — about an inch long — and crisp and brown, with a flaky crust. The tidiness of rolling the rugelach into crescents was offset by the filling that seeped out in rustic smudges.

    Full review
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