Rugelach II

Rating: 3.8 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Apricot jam/preserves may melt onto baking sheets if spread too thick. Transfer to another sheet to prevent burning or double pan for last half of baking.

By Marge
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified

Directions

  • To Make Filling: Combine pecans, 1/2 cup sugar and cinnamon in a bowl and set aside.

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  • In a large bowl, soften butter and cream cheese. Add flour and sugar, blend well. Divide dough into (4) pieces.

  • Roll each into a ball and dust each with flour, shake off excess. With a rolling pin, roll each piece between sheets of waxed paper into a 10 inch circle. Stack circles and refrigerate at least one hour.

  • Preheat over to 375 degrees F (190 degrees C). Grease baking sheets.

  • Spread each circle of dough with light layer of apricot jam/preserves. Divide nut filling among circles, spread evenly. Cut each circle into 12 pie shaped wedges. Roll wedges from wide edge to point. Place on baking sheets point side down.

  • Bake 12 - 15 minutes.

Nutrition Facts

Per Serving:
111.7 calories; 1.2 g protein; 12.2 g carbohydrates; 15.3 mg cholesterol; 41.2 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Cooksalot
Rating: 4 stars
12/09/2008
Good recipe. I made roulades instead of rolling out the circles and found it much easier. Also followed my aunts old recipe and rolled the dough between two sheets of plastic wrap (she originally used waxed paper) (this avoids the need to add extra flour and dry out the cookie) then I froze the sheets of dough. Once fillings were ready I took out one sheet of dough at a time from the freezer spread on the filling then used the plastic wrap to help with rolling them up. If dough's a bit too cold yet just wait a bit. Your hands will aid with softening the dough & making it more pliable. If any cracks develope use your fingers to press dough back together. After I finished rolling them I cut 1/4" off ends then cut each roll into 10 pieces. I believe one of Epicurious' recipes tells you to cut the roulades about 3/4" through then bake while still together. When you remove them from oven cool and cut the rest of the way. That worked for me as well. My family loves rugelach so I'm making 3 batches this time. Read More
Helpful
(9)

Most helpful critical review

Lesia
Rating: 3 stars
12/16/2006
Following the recipe exactly I determined that something must be wrong with the quantity of flour required. The dough was more like frosting than cookie dough very "wet". I rolled it out anyway thinking that once the dough is inside the fridge it would solidify but alas not. The dough melted within minutes being taken out of the fridge. I scraped up the dough from the wax paper and put it into a mixing bowl and added about 1/2 cup more of flour. Not wanting to over dry the dough I worked with it and determined that the recipe could use 3 cups of flour instead of the 2 listed. The cookies turned out OK nevertheless. The filling is a nice combination of tart and sweet. I'll try it again but tweek the flour until the dough consistency is "dryer". Read More
Helpful
(9)
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Cooksalot
Rating: 4 stars
12/09/2008
Good recipe. I made roulades instead of rolling out the circles and found it much easier. Also followed my aunts old recipe and rolled the dough between two sheets of plastic wrap (she originally used waxed paper) (this avoids the need to add extra flour and dry out the cookie) then I froze the sheets of dough. Once fillings were ready I took out one sheet of dough at a time from the freezer spread on the filling then used the plastic wrap to help with rolling them up. If dough's a bit too cold yet just wait a bit. Your hands will aid with softening the dough & making it more pliable. If any cracks develope use your fingers to press dough back together. After I finished rolling them I cut 1/4" off ends then cut each roll into 10 pieces. I believe one of Epicurious' recipes tells you to cut the roulades about 3/4" through then bake while still together. When you remove them from oven cool and cut the rest of the way. That worked for me as well. My family loves rugelach so I'm making 3 batches this time. Read More
Helpful
(9)
Lesia
Rating: 3 stars
12/15/2006
Following the recipe exactly I determined that something must be wrong with the quantity of flour required. The dough was more like frosting than cookie dough very "wet". I rolled it out anyway thinking that once the dough is inside the fridge it would solidify but alas not. The dough melted within minutes being taken out of the fridge. I scraped up the dough from the wax paper and put it into a mixing bowl and added about 1/2 cup more of flour. Not wanting to over dry the dough I worked with it and determined that the recipe could use 3 cups of flour instead of the 2 listed. The cookies turned out OK nevertheless. The filling is a nice combination of tart and sweet. I'll try it again but tweek the flour until the dough consistency is "dryer". Read More
Helpful
(9)
LILLIANBA
Rating: 5 stars
08/29/2002
I've made these cookies three or four times now and everyone loves them and asks for the recipes. Very addictive. I have to hide them from my fiance or he'll eat a dozen in one sitting. Mmmmmm:) Read More
Helpful
(3)
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DIBBLETTE
Rating: 2 stars
12/02/2002
I followed the directions exactly and left the dough in the refrigerator for about 2 hours. When I took it out and tried to roll it it wouldn't roll smoothly and started cracking (don't know what term to use). Didn't look pretty at all but tasted ok. Read More
Helpful
(2)
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