Rugelach

From: KITTENCAL

On Sep 11, 2008

great dough and easy to work with, I felt that mabey it needed a teaspoon of sugar in the dough for a little extra zip, I used salted butter as that is all I had at the time, I refrigerated the dough overnight and allowed it to sit out on the counter for 30 minutes before rolling out, thanks for sharing Syd!

From: Marlitt

On Aug 3, 2008

These are very nice. I liked the flakey of the dough when baked. I have had Rugelach in Eastern Europe but this recipe is not the same as what I tried there, something is missing or the flavours need to meld more. I seem to remember them sweeter and gooyier. I really had no problems with the dough. I chilled overnight. It did roll out quite nicely on a sheet of wax paper, although I did roll it thinner than 1/4 inch which really had no affect on the finish product. I will make these again maybe use more jam next time. These are good just different from what I remember Thank you

From: realbirdlady

On Jun 11, 2008

This is not a desssert I am familiar with, so I was making it purely from the recipe instructions. I had a LOT of trouble with the assembly. The dough is very short. It needs to be quite cold, not just chilled, and I think it would be helpful to use a chilled marble pastry board and roller. I was not able to get 10-inch circles at 1/4 inch thick from this quantity of dough. It worked better to do a smaller circle but keep the thickness, otherwise the raisins are so big that they spill out of the rolled cookies. Once I did get them formed and cooked, the taste was nice - a flaky cookie, some crunch, and lots of sweetness from the sugar, preserves, and raisins. These good be good at Christmas, or for a fall brunch or tea.