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My review
Rugelach II
Marge
"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."
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Ingredients
servings 112Original recipe yields 48 servings (4 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- To Make Filling: Combine pecans, 1/2 cup sugar and cinnamon in a bowl and set aside.
- 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.
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Reviews
Read all reviews 4Most helpful
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12/9/2008
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 origin...
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 a...
12/4/2001
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. Mmmmm...
12/2/2002
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 wh...