Comments on: Rugelach

By: Chicken Noodle Soup Recipe | Brown Eyed Baker

Chicken Noodle Soup Recipe | Brown Eyed Baker — Thu, 05 Jan 2012 05:01:33 +0000

[...] years ago: Rugelach Chicken Noodle [...]

By: Caroline

Caroline — Tue, 11 Jan 2011 01:37:38 +0000

I have frozen rugelach many times, and it freezes impressively well!
I usually freeze a batch & box up frozen (wrapped in parchment paper)
to mail to my parents for holidays. When it arrives it is fresh, according to
mom! —
Take it out of the ziplock OR uncover container it is in before thawing to
avoid condensation while thawing.

By: Apple Cinnamon Bread Recipe | Quick Bread Recipe | Brown Eyed Baker

Apple Cinnamon Bread Recipe | Quick Bread Recipe | Brown Eyed Baker — Fri, 07 Jan 2011 05:03:05 +0000

[...] year ago: Rugelach Three years ago: Quintuple Chocolate Brownies Apple Cinnamon [...]

By: Rae

Rae — Thu, 23 Dec 2010 20:03:11 +0000

Could you use a nut butter melted (example: almond butter or PB) instead of jelly? with the chocolate chip version of this recipe?

By: Michelle

Michelle — Tue, 07 Dec 2010 04:48:24 +0000

Hi Ellen, I have never frozen them myself, but you can always give it a try! If you do, let me know how they are out of the freezer!

By: Ellen

Ellen — Fri, 03 Dec 2010 23:43:59 +0000

I’m going to bake this recipe tonight and I’m so excited! It looks delicious.

One question, though, do you think the finished product can be frozen with much success? Have you ever tried freezing these before?

By: Michelle

Michelle — Sat, 20 Nov 2010 01:39:23 +0000

Oh gosh, both of those fillings sound outstanding! I am definitely going to try both of them for Christmas this year!

By: Monika

Monika — Fri, 19 Nov 2010 00:24:15 +0000

I have been making these for years, and they are truly one of the best cookies one can make (and eat!). I have two favourite fillings for mine – (1) plum butter and (2) Nutella with crushed roasted walnuts. Both variations are absolutely heavenly and I always get rave reviews from family and friends when I make these. I have not made them with apricot yet, but am excited to try it.

By: Michelle

Michelle — Fri, 08 Jan 2010 21:06:45 +0000

Hi Pilar,

I think melting the jam just enables it to be spread/brushed a little easier than if it was still “clumpy” if you will.

By: Margaret

Margaret — Wed, 06 Jan 2010 21:22:00 +0000

Have only made once with TWD and it had a jam/nut/currant/chocolate filling. Really good.

These look so delicious. Light and flaky.

By: Baking is my Zen

Baking is my Zen — Wed, 06 Jan 2010 17:10:58 +0000

My brother’s favorite. I always bake him a batch for his birthday.

By: dokuzuncubulut

dokuzuncubulut — Wed, 06 Jan 2010 15:23:21 +0000

Delicious! I’m crove for…

By: PT

PT — Wed, 06 Jan 2010 07:23:58 +0000

You’re killing me! This looks scrumptious! I’m trying this one. Thank you for sharing.
PT

By: Mary Poppins in Heels

Mary Poppins in Heels — Wed, 06 Jan 2010 05:19:15 +0000

Your rugelach is a thing of beauty! I’ve had it–I love to make it–and I think I like it with dark chocolate and chopped nuts the best.

By: Gretchen Noelle

Gretchen Noelle — Wed, 06 Jan 2010 05:05:36 +0000

I always think about them with peanut butter & jelly…wouldn’t that be fun?!?

By: Bibiana Bailey

Bibiana Bailey — Wed, 06 Jan 2010 04:56:13 +0000

I never had or made Rugelach and can’t wait to try it. It is something very similar to Slovak Kolacki.

By: Jeanne

Jeanne — Wed, 06 Jan 2010 02:53:56 +0000

I’ve never had rugelach before, but now I think I’ll have to try it. I’m sure I’d love the chocolate filling!

By: Hannah

Hannah — Wed, 06 Jan 2010 01:41:10 +0000

I have always wanted to try these! I’ve seen them so many places, but have never actually had one! Good job!

By: Pilar

Pilar — Wed, 06 Jan 2010 01:29:45 +0000

My favorite filling is the traditional apricot, walnuts and raisins, but I have never melt the jam before using it… do you think it makes a difference?
Yours looks very nice!

By: Emily (iBAK3)

Emily (iBAK3) — Wed, 06 Jan 2010 01:03:09 +0000

I can’t believe that I am Jewish and have NEVER made these!
I am ashamed of myself

I will have to try these very soon!

Thanks for the recipes :]

By the way, my favorite flavors are Chocolate and Raspberry :9 YUUUUUUUUUM

By: Aimee

Aimee — Wed, 06 Jan 2010 00:40:56 +0000

I love rugelach and am fortunate to live by some nice Kosher bakeries that make my favorite flavor: chocolate. I am beyond impressed you took up this endeavor – its hard! They look amazing and delicious!

By: Emily Ziegler

Emily Ziegler — Tue, 05 Jan 2010 20:47:27 +0000

Beautiful!!! Looks yummy, too!

By: Natasha - 5 Star Foodie

Natasha - 5 Star Foodie — Tue, 05 Jan 2010 19:38:14 +0000

I have fond memories of rugelach – my grandmother made them! Yours look just picture perfect, I bet they are so very good!

By: Drick

Drick — Tue, 05 Jan 2010 19:32:56 +0000

really do like your cream cheese dough – looks very tender … I have tried to make a similar one with not much luck, too stiff…will certainly try yours with your great directions……

By: Adair@Lentil Breakdown

Adair@Lentil Breakdown — Tue, 05 Jan 2010 19:27:11 +0000

I love your idea of dried figs! I’ve made rugelach for many years, as it’s a tradition in my family of Eastern European Jews. I use sour cream in the dough as opposed to cream cheese, and I have experimented with many jams, and the undisputed winner is apricot. I use white raisins, as opposed to regular ones since they look pretty and don’t burn when the filling oozes out. Your pics are lovely. I tend to stuff mine chock-full and they bleed out on the wax or parchment paper. Then I scoop up the sloppy overflow before it hardens on the paper. It’s a special treat for the chef without hogging the coveted final product!