Rugelach

It was a beautiful, soft dough.The flavor of the fillings and the dough, was perfect.

Just not good. I have been using a Rugelach recipe from another food magazine for years. But I have Martha's baking cook book and I figured I would give hers a try. some of her recipes are great and some not so great. This one is definitely a miss. First of all, there is no need to put egg yolks in the dough. Huge waste of money. Oh, I need to add, I did get my pastry diploma from Cordon Bleu, so I sort of know a bit about baking. I also felt to mix all the nuts and sugar together together was odd, but I saw similar recipes and all where the same. I felt warming the jam was a big no no! It warms the dough, so rolling it makes the dough basically fall apart! I also felt the Rugleach tasted very dry. You needed more jam and I feel you need raisins. I use golden raisins. But I make my Rugleach into logs and then cut into 1" slices. I do not roll out into triangles like the rest of everyone else seems to do. also, it seems in all the other recipes, you are told to chill the Rugelach one rolled for about 20 minutes. then the timing of the bake is way off. 325 degrees for 20-25 minutes is way off. I put in a convention oven and it took about 45 minutes. Most of the recipes I saw that were similar to hers, were all at 350 degrees for about 25 minutes. So I am sorry to say, this is not a good recipe and I am surprised at her staff for approving this recipe.

I make these every year. And mine don't look like these. Mine always are flat. What am i doing wrong?

I made the apricot filled ones for Hannukah and everybody loved them! I just adjusted the recipe and reduced the amount of sugar in the filling. It's a fantastic recipe, almost like buying them from a Jewish bakery in Brooklyn.

I made the apricot filled ones for Hannukah and everybody loved them! I just adjusted the recipe and reduced the amount of sugar in the filling. It's a fantastic recipe, almost like buying them from a Jewish bakery in Brooklyn.

this recipe is just like buying them from the Italian pastry shop in the north end Boston,now I can make them myself, I was surprised how similar they tasted and looked like the pastry shop ones. Rhonda ( Boston)

looks fantastic