HOME > Chowhound > Home Cooking >

Discussion

What your best Rugelach Recipe? welcome all tried & tru + any filling variations

  • h

Rugelach! (IMHO) The pefect coffee companion.

This time of year, I'll double situp reps just to eat as many of these flaky delights as I can. My great grandmothers recipe is a keeper but I would love to expand on filling variations and any tried & true dough tips.

Here's mine:

INGREDIENTS:
2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter
1 (8 ounce) package cream cheese
1/3 cup sour cream
1/2 cup white sugar
1 tablespoon ground cinnamon
1 cup finely chopped walnuts
1/2 cup rough chopped raisins

DIRECTIONS:
Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
Shape crumbly mixture into four equal disks...wrap each disk and chill 2 hours.
Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins.
Roll each disk into a 9 inch round.
Sprinkle each round with sugar/nut mixture. Press lightly into dough. With a knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
Preheat oven to 350 degrees.
After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden.
Should make about 50 cookies.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Cook's Illustrated had a great recipe. Let me see if I can dig it up for you.

    7 Replies
    1. re: twodales

      Thanks, I welcome the recipe :)

      1. re: twodales

        Yes! Their recipe is fantastic. As for variations, I've always meant to try a Nutella filling.

        1. re: Mmmonica

          I do this recipe as well and do a nutella-heath bar version that's a huge hit. I spread the nutella -soften it a bit in microwave first as it's very thick - and then sprinkle with cinnamon sugar mixture (you need it as nutella is actually not very sweet and, as you know, the dough has no sugar)and then press in heath bits (they sell them in the bag in the baking section. I use the ones that are just the brittle. Then roll as usual. They come out great.

        2. re: twodales

          Here is the para-phrased Cook's Illustrated recipe. You can of course look up the 2 page article via their web site or the library to get the always thorough low-down. (I highly recommend their Danish recipe too!)
          These are apricot/walnut (my favorite, but you can easily sub chopped dried fruit: prunes, cherries, cranberries, currants, raspberry preserves and chocolate etc.

          Here is the original name in case you want to find the article. The author is Lisa Yockelson.

          Crescent-Shaped Rugelach w/Raisin-Walnut Filling

          Dough:
          2 1/2 cups (12 1/2) ounces unbleached all-purpose flour
          1 1/2 T sugar
          1/4 t salt
          2 sticks (8 oz) cold unsalted butter, cut into 1/4 " pieces
          8 oz cold cream cheese, cut into 1/2" chunks
          2 T sour cream

          Filling:
          1 cup (7 oz) sugar
          1 T cinnamon
          2/3 cup apricot preserves (process if necessary to break up big chunks)
          1 cup golden (or other) raisins
          2 1/4 cup (9 oz) walnuts, chopped fine

          Glaze:
          2 large egg yolks
          2 T milk

          Directions:
          Combine flour, sugar and salt in food processor and pulse to mix. Add butter, cream cheese and sour cream, process until dough comes together in small uneven, cottage cheese-like curds. About 15 pulses.

          For Crescent-shaped: Turn mixture out and press into a 9" x6" log. Divide into 4 equal portions. Press into a 4 1/2" disk. Between 2 sheets of plastic wrap, roll into an 8 1/2" circle. Stack dough on a plate and "freeze" for 30 minutes (or in freezer bags for up to a month for future baking).

          For "Roulades": Roll into four 7" x 11" rectangles.
          Stack dough on a plate and "freeze" for 15 minutes (or in freezer bags for up to a month for future baking).

          Filling: Mix cinnamon and sugar, set aside. Line 2 heavy rimmed baking sheets with parchment paper. Working with one circle or roulade at a time, remove dough from freezer and spread 2 1/2 T preserves, 1/4 cup raisins, 2 T cinnamon-sugar, and 1/2 cup walnuts over dough. Pat gently with your fingers.

          Crescent-shaped:Cut dough into 8 wedges and roll up from wide to the narrow pointed end. Place 2" apart on prepared sheets and freeze for 15 minutes.

          Traditional-shaped (from rolled-up dough[roulade]): Starting from long-side, roll dough tightly into a long cylinder. Try to keep the filling in the dough as much as possible. Trim each end of cylinder to get a nice clean edge. Cut into 1" pieces. Place 2" apart on sheet. Place seam side down on baking sheets and freeze for 15 minutes.

          Pre-heat oven to 375F. Whisk egg yolks and milk together and brush this over the tops and sides of "frozen" rugelach. Bake in middle (upper-middle and lower-middle racks) for 21-23 minutes until pale gold and slightly puffy. Rotate baking sheets if necessary as in front-to-back and/or shelf-to-shelf halfway through baking time.

          Sprinkle with remaining cinnamon-sugar mixture immediately upon leaving the oven. Carefully transfer to wire rack for cooling. Store for 4 days OR freeze.

          These were so, so tasty. What can be bad with butter, cream cheese, sour cream and apricots?

          1. re: twodales

            twodales:
            I get why you freeze the dough prior to shaping, but why the shaped cookies before baking?

            1. re: toodie jane

              freezing (or refrigerating, which is what I do) cuts down on spread . . . you've worked that dough a bit and it's come up to room temp, most likely - chilling it will yield a nicer-looking, plumper cookie. This is making me hungry!!

              GG
              http://www.semisweetonline.com

        3. When I realized the rugelach at Costco were so much better than anything I ever fixed, I gave up.

          I applaud you for doing it the right way.

          4 Replies
          1. re: Atlantis

            Costco rugelach remind me of mini danish but I remember tasting the raspberry vers. and liking it. If I remember correctly, they offer a variety pack, yes?

            1. re: HillJ

              When they first appeared, they weren't all that great, except for the raspberry, which was very, very good (you have a fine memory!). But, over the years, they've gotten so good, it's almost illegal. My experience with Costco bakeries, though, is that they're top-notch.

              I don't think they come in anything except a variety pack. Otherwise, I'd just buy the raspberry.

              1. re: Atlantis

                Really? I'll have to tag along on my mother's next trip to costco. The ones at Sam's club are bland, tasteless, foul excuses for calories that leave a thick paste of pastry shortening in your mouth. I love good rugelach. Love. LOVE, I tell you. I'd be very excited if I could buy anything good here in the southwest.

                But I guess as a litmus test I should ask--do you actually like Costco bakery cake? That airy chemical-laden stuff that passes for cake covered in buckets of Rich's Bettercreme (definitely not buttercream)? If that's what you like, then more power (and inexpensive cake) to you, but our taste preferences probably aren't a match.

                1. re: modthyrth

                  I bought them earlier this year - the "variety" is chocolate and raspberry. I found the chocolate to be bitter. The raspberry was better but I would have preferred if the varieties were brown sugar and apricot. Also, I prefer the shell of sugar that you get if the cookies are sprinkled with cinnamon sugar, and the Costco ones aren't.

          2. Brown sugar and Cinnamon is a classic filling, as is chocolate chip/mocha, fruit jams can be utilized, apples/Cinnamon, I have fulled them with ground pistachios/dates and honey.

            You are only limited by your imagination, so don't be afraid to try something different.

            5 Replies
            1. re: Kelli2006

              Kelli, question: when you use apples how do you prepare the apple mixture (fresh tiny chopped pieces, sweetened in a cinnamon sauce). Please explain :)

              1. re: HillJ

                I like to puree them to a consistency of a very thick apple butter. The addition of a bit of corn starch and some walnuts are always welcome.

                P.S. Rugelach dough is very sticky, and the use of a chilled stone surface to work on will make the job much less stressful.

                1. re: Kelli2006

                  Thank you very much for both tips!

                  1. re: Kelli2006

                    The last time I made them, I couldn't find my rolling pin, so I used a large stoneware bottle of beer that happened to be in my fridge, and covered the dough with a sheet of waxed paper while rolling to prevent sticking. Working with a cold "rolling pin" made the process easier.

                2. re: Kelli2006

                  I have had great success with the traditional apricot jelly + poppyseeds, chocolate chips, fig jam, walnuts, and once in an attempt to use up leftovers I tried putting apricot jelly with chocolate chips, and it was really delicious and surprising.

                3. I love Lora Brody's recipe, included in RLB's book:

                  http://www.epicurious.com/recipes/rec...

                  It's almost identical to the Barefoot Contessa recipe.

                  I kept a bunch in the freezer to bake as desired.

                  7 Replies
                  1. re: Anya L

                    Anya L..do you freeze the cookies prep'd for baking or freeze just the dough?

                    1. re: HillJ

                      I freeze them after they are filled and rolled. The jam is kind of gooey, so I layer them on sheets of parchment paper. Then I just transfer the rugelach and parchment to a baking sheet, brush the rugelach with milk, and bake.

                      1. re: Anya L

                        Def. doubling the batch for futuring baking. Thanks for the tips!

                      2. re: HillJ

                        I do her recipe as well. I usually just freeze the dough. Make a big batch in the processor, freeze the dough and as needed roll them out and bake.

                        Or, I make the cookies then freeze the finished product. Both works just fine.

                      3. re: Anya L

                        Yes indeed! Those are my favorites as well. I freeze them ready for baking but without the milk/sugar glaze. Just bake, right from the freezer, an additional couple of minutes. Really, truly, the best rugelach I've ever had.

                        1. re: Anya L

                          Exactly my suggestion. Any Lora Brody recipe or cookbook is the way to go. Idiot proof instructions, exactly what you can and can't get away with, and what to expect. Mine all went after Katrina, but it's good to see this recipe turn up.

                        2. Here's my recipe for Rugelach. It's gotten lots of raves -- it was one of two recipes that my mom always asked me to make for her (a supreme compliment -- she was a great cook.)

                          Rugelach

                          1 cup Butter, softened
                          6 ounces Cream cheese, room temp
                          3 cups All-purpose flour
                          1/2 teaspoon Salt
                          1/2 cup Sugar
                          2 teaspoons Cinnamon
                          1/2 cup Zante currants or seedless raisins
                          1/2 cup Chopped walnuts
                          3/4 cup Jam (apricot, strawberry or raspberry)
                          1 Egg, mixed with
                          1 tablespoon Water
                          1/4 cup sugar, NOT superfine

                          Combine the butter and cream cheese and beat until well mixed. Add the flour and salt, and mix until completely blended. The dough will be easier to handle if you wrap and chill it for about an hour. I divide the dough into 6 balls and them press them into disks and wrap each in plastic wrap and then chill.

                          Stir together 1/2 cup sugar and the cinnamon. Add the raisins and nuts, and toss to coat all the pieces.

                          Preheat the oven to 375 F, and get out some cookie sheets. Keep chilled any dough you are not working on.

                          Roll 1 of the disks into an 8-inch circle. Spread with 2 tablespoons jam and sprinkle with 2 tablespoons of the sugar-raisin-nut mixture. Cut into 8 pie-shaped wedges (I use a pizza cutter.) Beginning at the wide end, roll toward the point, forming a crescent shape. Repeat with the other disks.

                          Place the cookies point sides down, about 1" apart on the ungreased cookie sheets that are lined with silicone baking liners.

                          Mix together the egg and water and brush over the top of each cookie. Sprinkle each cookie with a little of the remaining 1/4 cup sugar or just dip into the sugar to coat.

                          Bake for about 20-22 minutes, or until lightly golden.

                          Makes 48 Rugelach.

                          adapted from a recipe by Marion Cunningham in The Fanny Farmer Baking Book

                          3 Replies
                          1. re: Nancy Berry

                            Could I make a wanna be rugelach using a brioche dough and spreading on mascarpone or cream cheese, then filling? It is rich in eggs and butter. I've been bitten by the "Artisan Bread in 5 MInutes A Day" bug, and have some brioche dough to use up!

                            1. re: toodie jane

                              There's an absolutely gorgeous brioche cream cheese tart in Baking with Julia that would use that dough up very nicely indeed!

                              1. re: buttertart

                                thanks--I made a coffee ring this am with blueberries, orange marmalade and ricotta. The cheese (I had no cream cheese) was too wet with all the juice from the HUGE blueberries, and the dough spread quite a bit. Still tasty, but I think it was past its prime (dough was over 7 days old)

                                I'll check out the Julia recipe! here is a variation using choc ganache instead of custard: http://cafefernando.com/the-brioche-t...

                          2. Funny - am just sitting down now after an all-day bake-a-thon, including the Barefoot Contessa's rugelach recipe. This was my first attempt at baking rugelach myself - they turned out well, I think (although I'm on sugar-overload from all my taste-testing all day). The family heartily approves of them, for what it's worth. I did 1/2 w/apricot jam and 1/2 w/raspberry. I like raspberry more.

                            I will also give props to the Costco rugelach - although they're a different breed from my and most homemade rugelach I've tasted - Costco's are more pastry-ish, as another poster said, and they're richer. They do come in a combo-package and raspberry are my favorite there, too.

                            1. Wonderful, I'm going to divide the dough and make several fruit variations.

                              Question: When you make say a raspberry vers. do you still add raisins? Are currants better or just a preference?

                              When making poppy seed vers. do you omit the other filling ingredients?

                              1 Reply
                              1. re: HillJ

                                I added raisins to my raspberry rugelach and it's good.

                              2. I've made the following recipe (handed down through two generations although I think the original source was a local newspaper) for years also to rave reviews. Like Nancy Berry, I also use a pizza cutter to divide the dough; but when I'm lazy, I roll the dough into a rectagular shape instead of a circle, and just cut straight strips to roll up as they roll up much faster and oftentimes much neater than when you do it the correct way (crescent shapes). These freeze very well and come to room temperature quite quickly so that they are a good treat to always keep on hand for surprise company or just a nice treat for yourself.

                                Rugelach

                                In mixing bowl, combine 2 cups sifted all purpose flour, 1 cup (1⁄2 lb) unsalted butter, 8 oz. Cream cheese. Mix well. Form into 4 balls of pastry. Wrap in wax paper. Refrigerate at least two hours (pref longer). On floured surface, roll each piece into a 1/4 inch thick round approx. 10-12 inch in diameter.

                                In small mix bowl, mix together, 1/3 cup granulated sugar, 1 tblsp cinnamon, 1⁄2 cup raisins, and 1⁄2 cups chopped walnuts.

                                Sprinkle mixture onto dough.

                                Cut into wedges. Roll into crescents.

                                Spread on greased cookie sheet. Bake in preheated oven at 375 degrees for 15-20 minutes.. Makes about 4 dozen.

                                5 Replies
                                1. re: zook

                                  Thank you, I'm building a wonderful Rugelach recipe collection as a result of CH help!

                                  1. re: zook

                                    My mother's rugelach recipe is the only recipe I have that I will not, under any circumstances, share. It is, however, pretty similar to zook's.

                                    A few tips and/or suggestions:
                                    Don't waste your time on parve rugelach. If you can't do dairy, bake something else.

                                    Cream cheese is the key.

                                    A cool day and a marble or granite countertop really help in rolling out the dough.

                                    A pizza wheel makes cutting a breeze.

                                    A pie divider, available at restaurant supply stores, make cutting your dough into equal sized triangle fool-proof (for those of us who are geometricly challenged).

                                    Distribute the filling around the outer half of the dough so that when you roll the dough the filling is pushed toward the center, not out onto your board.

                                    Make a double batch. One batch is never enough.

                                    1. re: rockycat

                                      Thanks Rockycat, I appreciate the tips!

                                      1. re: rockycat

                                        Brilliant tips, especially that outer half one! Thank you! :-)

                                        1. re: Aloo0628

                                          My recipe is nearly identical as well. My version variations: 1) the flour needs only to be stirred before measuring and doesn't need to be sifted; 2) use a wooden spoon to completely blend the butter and cream cheese (not creaming it) before gradually blending in the flour; 3) a little less cinnamon; 4) GOLDEN raisins only; 5) they take 20-25 minutes

                                          It's a very easy dough to work with. In fact, other than the rolling of the crescents, they're really pretty easy to make. Just labor intensive, but as zook wrote, they freeze beautifully (and even taste great right from the freezer if you don't have the patience to let them thaw). Always flaky and light. And I completely agree with rockycat that parve rugalech are a complete waste. People who don't think they like rugalach discover they do when they try this recipe! The only comparable ones I know of were from Stern's in Brooklyn.

                                          Tips: A pasty cutter makes for pretty edges.
                                          Place on the baking sheet with the pointed side down so they don't unroll.

                                    2. I've used fig jam and ground crystalized ginger and almonds as a filling. Today I'm making some with apricot jam,candied pecans & dried cranberries.

                                      6 Replies
                                      1. re: sugarbuzz

                                        oh my...if we only had smell-o-vision! those variations sounds wonderful.

                                        1. re: HillJ

                                          I'm going to attempt a new filling. I have some dried figs plumping up as we speak. I was going to make some fig newton type cookies but I think I might try a lemon mascarpone spread with chopped figs & pistachioes. I'll post on how they turned out & maybe a pic or two if I can.

                                          1. re: sugarbuzz

                                            sb..your variations are right up my alley. very creative ideas. anything that involves a pistachio gets my attention. thanks.

                                              1. re: alybrown

                                                After 2 tries I got it to work. I used cream cheese instead..it was more stable. I took 8 oz cream cheese, 1 egg , zest of 1 lemon & 1 tbl of lemon juice & creamed it. With the rehydrated figs & the pistachioes they were pretty good.
                                                I had totally forgotten to post pics. I just started a new job about 2 days after my last post & just got too busy.

                                                1. re: sugarbuzz

                                                  Good! Sounds like you work. But, what's up with the egg? I see snail recipes that use egg instead of jam and I am confused because I think the egg would make the cookies spoil more quicky.

                                                  Are figs and pistachio a yummy filling?

                                        2. I treid my hand at making it this year and nervouly took it to our Interfaith Hanukkah party. When I advised that I had made the rugalach, I was then asked: what Jewish grandmother taught you how to make these? They are wonderful!

                                          The recipe I used does not have the sour cream that I see in most recipes, but my double batch disappeared quickly.

                                          I used the Cranberry-Pecan recipe from the December 2004 issue of Southern Living.

                                          1. It's that time of year (again) Rugelach baking! Some of the new variations my partner and I have been road testing include:

                                            crystalized ginger
                                            green tea
                                            caramel and sea salt
                                            caramel dipped
                                            savory herb and goat cheese
                                            red velvet cake (red dough, cream cheese & pecan filled)

                                            We'd welcome a few ideas from Ch's.

                                            1. i used ina's recipe and thought it was excellent.

                                              all-
                                              what are the proportions for doing a chocolate filling for the rugelach? do you use the jam or butter and is there brown sugar included if you use dark or semi-sweet chocolate?

                                              4 Replies
                                              1. re: midtownDiner123

                                                http://www.scrumptiousphotography.com...

                                                midtown, this is the chocolate rugelach recipe we've used with great success. I would enjoy other versions that use chocolate provided by fellow chowhounds as well.

                                                Also, chocolate dipped apricot rugelach are also very delicious.

                                                1. re: HillJ

                                                  Another tip is not to handle the dough too much or it will not be as tender. In my experience, rugelach do well in the freezer and seem to "age" well, melding the flavors.

                                                  1. re: petitgateau

                                                    thx. i made two batches this weekend and had a lot of trouble with the dough. ina garten and brody's recipe are the same - for the dough portion - except that brody calls for more chilling of the dough after it's mixed and asks you to sift the flour. she also provides the ingredients in grams. i approximated 125oz per cup of flour when i was making ina's recipe. i also rolled them on a well-floured surface, increasing the dough. the cookies were not very flakey but they held the shape well. however, i when i did brody's recipe only 114g per cup of flour, i found that the pastries were very delicate (lovely lovely crust!) but barely held shape in the oven. i even chilled 1 batch overnight in the fridge after they had been filled and before baking. those held up to some extent, but not as much as i would have liked (i had to turn them on their sides)

                                                    has anyone else had trouble with brody's dough being too sticky? do you increase the flour or mix the dough longer? any tips?? could it also be my cream cheese brands causing a difference in the dough quality? how about the temperature of the cream cheese and butter going into the dough making?

                                                    with brody's dough i can roll it into a ball for wrapping into plastic wrapping and chilling but i have to add at least 1oz of flour to roll and shape the dough for the filling. i also definitely need to freeze the dough after it's shaped to hold it's shape.

                                                    Suggestions please!

                                                    1. re: midtownDiner123

                                                      I've just tried Lora Brody's recipe for the first time, and definitely found the dough difficult to work with. I measured all the ingredients by weight.

                                                      I followed advice from one of the comments on Epicurious and rolled the dough out between wax paper (with just a tiny bit of flour on each side) before chilling for the first time. I then let it chill until the next day (unplanned) and took out one wrapped disk of dough at a time, pulled off wax paper from both sides but replaced it onto one of the pieces of wax paper while topping, cutting, and rolling up. A few times, when it got very warm and sticky, I put the dough topped with the filling back into the fridge for a bit before continuing to roll it up. They definitely are not super-pretty, though! No question they are home-baked, not bakery-baked, because they are a bit messy looking. It took me a LONG time to do this, especially since I was making a double batch.

                                                      I'm not expert enough of a baker to know whether it makes a difference to the final texture or taste to roll them out into disks before chilling versus after, but the rolling task was very easy this way.

                                                      I put most of them in the freezer and will bake them off as I need them over the next few weeks. I left the ones I was baking immediately in the fridge for about an hour after rolling them up before topping them w/milk and cinn-sugar and baking them. I left them in the oven for something more like 22 minutes, instead of 18-20, and they still were barely browned, and are quite soft when cool. I'm interested to see how they "age" since despite the recipe claiming they're best right out of the oven, many Epicurious commentators like them better after they've sat. Very tasty, though! I love the heavy cream cheese flavor. I wish I had thought to vary the filling rather than doing all 8 dozen with apricot-raisin-walnut since I personally would probably prefer some other combos.

                                                      ETA: my biggest problem in rolling them up was where they were very thin, and therefore stretched and cracked and made a mess. I'll definitely err on the side of too thick rather than too thin when rolling out the dough if I make these again. I don't know if I'll do this much work again - I LOVE rugelach, but I can get some pretty good bakery versions in the NY area! OH - and just to be clear that by "rolling out" I meant rolling out with a rolling pin the ball of dough and by "rolling up" I meant making the crescents once the dough has the filling on top of it.

                                              2. http://smittenkitchen.com/2007/11/rug...

                                                This links to the Martha Stewart show recipe for rolled rugelach, sliced 1/4" thick and tossed in cinnamon sugar before baking, so they have a crisp exterior.

                                                1. I made double the CI Family Baking Book recipe yesterday (first attempt at rugelach, neighbor loves them and had asked me for a recipe). I rolled out the chilled dough between sheets of plastic wrap and chilled them again while preparing the filling (jam, finely chopped walnuts, golden raisins, cinnamon sugar). The directions say to roll out each piece to an 11" circle at which point the dough should be 1/4 inch thick - it was getting thinner than that at 9" so stopped at that point. The dough got very soft very fast (my kitchen is warm) and was a bit difficult to roll up - I used the plastic wrap to assist in getting them going. Cut the first round into 16 triangles which were small and a pain to roll up, the rest into 12 triangles, more manageable. They baked through in 20-22 mins at 375 deg F. (Had mixed jam of several flavors from little Bonne Maman jars swiped from breakfast buffet on holiday - used this for the first 3 circles, the last I used Bonne Maman bitter orange marmalade and walnuts/cinnamon sugar only - this was our favorite of the lot.) A bit fiddly to make, better than any "boughten" ones I've had, but the effort seems somewhat disproportionate to the end product.

                                                  2 Replies
                                                  1. re: buttertart

                                                    buttertart, I remember road testing rugelach for a good while before I got the knack. Practice did make perfect. Your filling sounds delicious.

                                                    Now that I can bake off a solid recipe, I can't imagine buying rugelach. But if you're not planning on making these cookies often, I understand the disproportionate comment.

                                                    1. re: HillJ

                                                      It did seem like something you would have to do more than once to get right - and I am not fond of rolling things out. I would chill the dough like mad in order to avoid having to scrape it up off the plastic wrap (using the wrap to get the roll started also helped). The bitter orange/walnut combo is my husband's idea of a next-to-perfect flavor so I see more attempts in my future in any case!

                                                  2. http://www.chow.com/recipes/27900?tag...
                                                    and this caramel rugelach recipe is really good too from the CHOW recipe file.

                                                    5 Replies
                                                    1. re: HillJ

                                                      Revising this thread for an outstanding savory rugelach recipe worth sharing. Made these earlier today and they are just so delicious:

                                                      http://www.food52.com/recipes/15543_p...

                                                      1. re: HillJ

                                                        I thought those sounded good, and I don't even like pumpkin.

                                                        1. re: buttertart

                                                          buttertart, I adore pumpkin but you know butternut squash or sweet potato would be even better. The recipe recommends all three....so more baking ahead.

                                                        2. re: HillJ

                                                          j, you beat me to it; i was just about to link to the same recipe! so great she won the contest. Did you comment on the recipe's comments pg. or email the chef?i know she'd love to hear that you loved them!

                                                          1. re: opinionatedchef

                                                            No I haven't, but you're right I should!

                                                      2. http://www.seriouseats.com/recipes/20...

                                                        Pulling out my older thread to share this recipe. I made a batch this morning and just tried them with a cup of tea. Amazing! The use of red bean paste amused me..an ingredient I have never used IN a recipe and the flavors were terrific.

                                                        http://www.seriouseats.com/recipes/20...
                                                        tomorrow I'm baking a batch from Sarabeth's recipe book. The inclusion of cocoa added to the traditional nut & cinnamon filling is one my son enjoys.

                                                        Happy holiday baking!

                                                        2 Replies
                                                        1. re: HillJ

                                                          I'd never thought of using red bean paste for rugelach. I do, however, regularly make red bean hamataschen, sometimes with a green tea dough. Red bean hamataschen are easily in my top 3 favorite flavors. It makes sense the rugelach would be good, too.