Comments on: rugelach pinwheels

By: deb

deb — Fri, 27 Mar 2009 20:45:55 +0000

I haven’t tried this recipe that way but it seems like it could work.

By: Jessica

Jessica — Fri, 27 Mar 2009 18:28:20 +0000

Could you advise me if I could roll these out into a circle and then make into the traditional crescents? I did a quick search in the recipes for the traditional rugelach, as I officially make the world’s worst rugelach with most of the filling oozing onto the cookie sheet, but I couldn’t see one. With thanks, Jessica

By: deb

deb — Sun, 28 Dec 2008 18:54:45 +0000

I understand brown sugar and muscovado to be similar in that they both contain molasses (though I believe that muscovado contains a bit more) but I am not sure how much and have not tried to swap one for the other. That said, seeing as this is just sprinkled in the filling, I don’t think any harm will come by using one instead of the other.

By: Luna

Luna — Sun, 28 Dec 2008 17:11:54 +0000

“light-brown sugar” – do you by any chance mean light muscovado sugar?

By: Kelly A

Kelly A — Sun, 21 Dec 2008 14:44:29 +0000

I was so excited about this recipe and everything has went smoothly thus far (even the tricky roll-up process..) Unfortunately I was just about to take them out of the oven and noticed that the outside dough ring on almost all the cookies broke apart and set forth the jelly inside all over the cookie sheet! I’m afraid to move them for fear that they will far completely apart. The two things I didn’t do were: 1. Roll cookie in cinnamon sugar (too excited to bake them and forgot) 2. Didnt have parchment paper so used cooking spray instead. Would these things make a difference? Any suggestions?

By: Katharine

Katharine — Sun, 21 Dec 2008 03:32:52 +0000

These look delicious…I can’t wait to make them!!

By: Robin

Robin — Sun, 14 Dec 2008 23:49:54 +0000

I made these (along with 4 other types of cookies for gifting) and they are by far the most difficult baked good I have ever attempted to make. They are delicious though! The dough was so sticky I stuck the whole food processor bowl in the fridge overnight, then the dough had to be chiseled out with a knife in the morning. Anyway, after a ton of work they came out really well. I’m thinking of using the same dough to make little discs for sandwich cookies, maybe with raspberry jam…

By: Katy

Katy — Fri, 12 Dec 2008 07:52:31 +0000

Oh, also: I find that most fridges don’t really get cold enough to chill pastry in 2 hours. These days I make the dough into a disc, put the disc in the freezer and set the timer for half an hour, which chills it enough to work with immediately.

By: Katy

Katy — Fri, 12 Dec 2008 07:47:28 +0000

I also found that the dough was very sticky in the processor, and knew there was no way I’d be able to roll it out, so I just added another 1/4 cup or so to the flour and worked it in with my hands. The biscuits came out beautifully.

By: darcy

darcy — Sat, 22 Nov 2008 19:17:51 +0000

Hi, looking for a cookie recipe like rugelach pinwheels but after slicing they are placed in sugar and then rolled flat with a pin and then baked so the finished product is a flat, thin, cookie that is crisp but chewey, do you know of a recipe?
thanks!