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Reviews for: Photos of Apricot Almond Rugalach
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1 of 22
dough is the same ratio as the rugalach II the filling uses almonds and lemon zest instead. the baking temp is better here it will not burn the jam if overfilled. also i roll this in a rectangle rather than a circle spread the filling then cut the "triangles" using a pastry cutter in a "zig zag" fashion across the short side of the rectangle. also i fine grind my almonds toast then measure then mix using an electric blending wand. it makes for a more homogenous filling. finally bake on parchment paper nothing sticks to that and the product bakes to a more uniform color. signed an alumni from culinary institute of america '89
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(46)
Delicious recipe and not too hard to make even though there are several steps. One thing that the recipe did not make clear is which nuts to use inside and which to use outside. I used the toasted ones inside since the baking would toast the untoasted ones on the outside. Also 1/2 cup of jam is plenty for the filling. 20 minutes was the perfect baking time in my oven.
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(28)
Great taste but VERY time-intensive. I used a food processor to cut the butter and cream cheese into the flour to speed up the preparation time.
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(23)
perfect cookie for guests. Followed directions exactly (which is something I mistakenly don't do!!) and was extremely pleased with the result. Makes me want to keep on baking. Success breeds success!
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(14)
These are a lot of fun to make and they taste great! My sister and family has been begging me ever since I made them for Christmas to make them again. I make one batch and it's always gone in three or four hours.
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(14)
My daughter recommended this recipe highly. I too give it a 5 rating. Many other traditional Rugalach fillings can be used as well. What a treat!
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(12)
These are my secret weapon over the holidays. The dough freezes well and once you get the hang of rolling out the dough you can actually make them fairly quickly. Hint: try mini chocolate chips and rasberry preserves. delish.
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(9)
These wonderful cookies are the closest thing to my Austrian grandmother's (Oma) recipe. In addition to the apricot she would also use a prune and an all nut filling. I hear Christmas bells when I think of little treats! Thanks Bonnie!
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(9)
A lot of the filling ran out of the cookie when baked. I sprinkled with confectioners sugar to try to make them look a little better. They did taste wonderful though. I found them to be very delicate and had to leave them on the parchment paper for a while as not to break from moving. I baked for about 13 min. They tasted better several hours later than right out of the oven. Thanks Bonnie
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(7)
the dough which i believe is an integral part of a ruggulach recipem was not very good. because it did not call for any sugar or spices it was somewhat tart and did not have a very good flavour nor was it melt-in-your-mouth. i suppose the type of apricot jam you use also plays amajor role in the success of this recipe. i used E.D. Smith and was not impressed. also the length of time to which the dough needed to be refrigerated was not specified. perhaps that also affects the quality of the pastry but we'll never know.
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(4)