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My review
Rugelach
Jackie
"This recipe is from Linda Shapiro. I have many rugelach recipes, but this is truly the best I have ever made."
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Ingredients
3 h 17 m servings 101 calsOriginal recipe yields 48 servings (4 dozen)
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Directions
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Prep
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Cook
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Ready In
- Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
- Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.
- Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).
- Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
- Preheat oven to 350 degrees F (180 degrees C).
- After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.
- Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.
Footnotes
- Cook's Note:
- Substitute mini chocolate chips for the raisins, or use both...knock yourself out!
Nutrition Facts
Per Serving: 101 calories; 7.4 g fat; 7.9 g carbohydrates; 1.4 g protein; 16 mg cholesterol; 28 mg sodium. Full nutrition
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Reviews
Read all reviews 221267 Ratings
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Most helpful positive review
6/19/2007
These were a huge hit at the office. For anyone who is having issues with filling falling out, I would suggest pushing the chunky parts of the filling to the outside of the circle (leaving the ...
Most helpful critical review
12/21/2011
My dough came out sticky not crumbly in the food processor. Double checked-ingredients correct. I want to make a few more batches. What did I do incorrectly?
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6/19/2007
These were a huge hit at the office. For anyone who is having issues with filling falling out, I would suggest pushing the chunky parts of the filling to the outside of the circle (leaving the ...
11/3/2008
I have tried many Rugelach recipes, this was the easiest and came out the best. One note, the rugelach is always rolled out in a sugar cinnamon mix never flour if rolled and turned once it is co...
4/30/2006
Thank you, Jackie! Great recipe!! I made each of the four quarters of the dough differently, just to experiment. One with cinnamon, white sugar and walnuts, one with rasberry preserves, one wit...
12/9/2006
Absolutely the best rugelach recipe that I have tried and I have tried a lot of them. Very easy to do in the food processor. I followed the recipe exactly. I chopped the walnuts and rasins in th...
1/25/2009
I can't say enough about this recipe. It is my new standard holiday gift. My son and I found that we could easily get 64 cookies out of this recipe and still have decent sized cookies. We mad...
1/5/2003
Jackie, this Rugelach recipe was fantastic! The only thing you didn't mention was to make sure and throw some flour on the rolling surface and rolling pin to prevent the mixture from sticking an...
12/20/2004
I rolled the dough out into rectangles instead of circles because I wanted more of a square shape for my rugelach. Then I spread a thin layer of apricot jam, before sprinkling on the nut mixtur...
12/31/2006
This was my first attempt at rugelach. Even though the recipe has a few steps, I found them very easy. The dough was a cinch in the food processor. After making a few batches, I learned to ro...