Comments on: rugelach pinwheels

By: deb

deb — Wed, 18 Jan 2012 15:43:09 +0000

Avital — Fail! I never did. I ended up putting a over-the-top rugelach recipe in my cookbook coming out this fall. I am not tell you this to get you to buy it; that would be tacky. I just realize that I probably won’t end up now putting one on the site before that, so sorry.

By: Avital

Avital — Fri, 13 Jan 2012 09:40:09 +0000

Hi Deb,
You mentioned that you were going to post a traditional rugelach recipe the week after this and yet I can’t find it. Do you have a link to that page? Or, if other things got in the way, might you have a recommendation for a recipe for traditional rugelach? I have promised to bake some in relationship to a play I’m directing about the Yiddish theatre and want to make sure they’re good — which means I want to check with you. I haven’t made a single smittenkitchen recipe that I didn’t find stunning.

By: Agnes

Agnes — Thu, 15 Dec 2011 00:49:05 +0000

Ive made these many times, but this time around my food processor was broken so i was forced to use the stand mixer, and the difference in the quality of the dough in the finished product is huge–much flakier. Ill use the mixer, and cream the butter and cream cheese in it before adding flour, from now on.

By: Katie W

Katie W — Tue, 13 Dec 2011 05:02:27 +0000

Hi Deb. I’ve made these two Christmases in a row now, and they are now a family favorite. I introduced them to my extended family at baking day this year, and managed to burn the second tray of them — really burn, with smoke and fire and everything. My mom just emailed this morning and asked me for that “Burnt Arugula” cookie recipe. I don’t think she’d heard of rugelach before :-). I have a feeling that’s what I’ll be calling these forevermore!

By: Aleksandra

Aleksandra — Mon, 12 Dec 2011 17:40:36 +0000

@hamletta: Thank you so so much! I’m prepping as I type!

By: hamletta

hamletta — Sat, 10 Dec 2011 06:38:38 +0000

Aleksandra: This dough freezes beautifully. I would form the cookies, freeze them on a cookie sheet, then transfer them to freezer bags.

I only know this because I’m reading a Dorie Greenspan recipe from 1985 using the same dough w/o sugar for savory little turnovers.

However, she says to bake the sweets first, then freeze, and she’s Dorie Greenspan, and I’m not.

By: Aleksandra

Aleksandra — Wed, 07 Dec 2011 01:11:57 +0000

Hi there!
I LOVE LOVE LOVE your blog and have for ages.
These are my moms all time favourite cookies and I’d love to make them for her over the holidays but was wondering if these could be made from frozen instead of chilled?
thanks!

By: deb

deb — Fri, 26 Aug 2011 16:00:49 +0000

Roya — Almonds would be just fine.

By: Roya

Roya — Fri, 26 Aug 2011 12:14:59 +0000

Hi Deb,

I’m allergic to walnuts so I was wondering what I could substitute for walnuts in the recipe? The only nuts I can eat are almonds – are there any non-nut alternatives?

Thanks for your help,
Roya

By: regina

regina — Thu, 10 Feb 2011 15:07:33 +0000

Yum!! These are now my favorite cookies. I forgot to spread the apricot preserves on the dough so I boiled it briefly then brushed it on top of the baked cookies – it was fabulous!