One of my favorite cookies to make for special occasions. Apricot is traditional for Jewish fare, but use any kind of jam/preserves you like. A cherry/almond combo is to die for. I sprinkle on sliced almonds on the top. So good. After 15 minutes I brush on melted butter, then back in for the remaining 5 minutes. Cookbook author and well-known Jewish cook/baker Joan Nathan has a great 'holiday cookbook' which features her Rugulach and a host of other Jewish favorites. I finish off my Rugulach with a light dusting of powdered sugar for just a touch of added sweetness.
Made these this morning. OMG . . . made fresh, and warm when eaten. Nothing better. I used slivered almonds. Almonds and Apricots.... classic combination. Someone has asked me to make a batch for their upcoming Holiday party. Make these. You will love them. Thanks ATK.
Oh goodness, those are mouthwatering! Savoury rugelach are also delicious. I once cooked a wordplay-themed dinner, and served scrumptious "arugula rugelach" as hors d'œuvres. Yes, I am a huuuuuuuuge nerd.
My mom use to make this when I was a small child. Unfortunately by the time I was old enough to make these She had already passed. The one thing I do remember is that she did not have a food processor, so my question is how can I do this without one. Thanks for the joy and memories ❤
Just put your hands to work. Lightly as the warmed of your hands can melt the butter quickly. Use a light touch like they were doing while shaping into the log. I can remember my grandma making cookies with just butter and sugar cinnamon. Sweet memories 💖
@@leonardhatcher3272 Was going to say the same thing, also, 2 forks may work as well as 2 knives. I have both the food processor and a pastry cutter so I'm good in that department.
If you freeze them for a couple of weeks before you bake them what is the procedure? Just straight from the freezer to the over or do they need to set out for a brief time?
Indeed! That is a mistake a lot of people make in baking as well as savory cooking. (I think that's why The Olive Garden gets a bad rap because their franchised recipes don't call for salt. Their food just looks good - if they would add salt initially during the cooking process their food would taste good too.)
Does it matter if the butter dribbles down? Aaron said no. The correct answer to the question is absolutely yes, it DOES matter!! If the butter dribbles down and under it, it burns/scorches the bottom and thus completely ruins the flavor and texture!! Butter them on a separate piece of parchment, just dab the bottom on a paper towel, and then move them to the parchment lined baking sheet. If you're going to make them, make them correctly.
These look like they'd be good filled with mincemeat for the holidays, this filling isn't too far off. Unfortunately, or fortunately depending on how you look at it, I'm the only one around in my circle who likes mincemeat, but it's not Christmas to me without it.
One of my favorite cookies to make for special occasions. Apricot is traditional for Jewish fare, but use any kind of jam/preserves you like. A cherry/almond combo is to die for. I sprinkle on sliced almonds on the top. So good. After 15 minutes I brush on melted butter, then back in for the remaining 5 minutes. Cookbook author and well-known Jewish cook/baker Joan Nathan has a great 'holiday cookbook' which features her Rugulach and a host of other Jewish favorites. I finish off my Rugulach with a light dusting of powdered sugar for just a touch of added sweetness.
I love when Erin is on the show. She is so very straight forward. I wish she was used more to teach.
Erin is one of the stars!
Made these this morning. OMG . . . made fresh, and warm when eaten. Nothing better. I used slivered almonds. Almonds and Apricots.... classic combination. Someone has asked me to make a batch for their upcoming Holiday party. Make these. You will love them. Thanks ATK.
I make these every year for Hanukkah. They're a huge hit in our house.
Lol u skip the part that u need to eat oily food for 8 days!
I've always loved these cookies.
complicated but worth it! thanks for the proper pronunciation!
If you are lazy, like me, you can use store bought puff pastry dough.
First try might feel that way, after that it's actually quite fast.
Oh goodness, those are mouthwatering! Savoury rugelach are also delicious. I once cooked a wordplay-themed dinner, and served scrumptious "arugula rugelach" as hors d'œuvres.
Yes, I am a huuuuuuuuge nerd.
These cookies look delicious! Can’t wait to try them!
Look very good and yummy 😊 thank you for sharing this wonderful recipe when it’s nearly the holiday around the corner….bless you all ❤🎉
*RUGELACH*
😋My FAVORITE cookie!👍🏿
Thank you ❤😊
My mom use to make this when I was a small child. Unfortunately by the time I was old enough to make these She had already passed. The one thing I do remember is that she did not have a food processor, so my question is how can I do this without one.
Thanks for the joy and memories ❤
Just put your hands to work. Lightly as the warmed of your hands can melt the butter quickly. Use a light touch like they were doing while shaping into the log. I can remember my grandma making cookies with just butter and sugar cinnamon. Sweet memories 💖
@@jerriecook6908 Thank you so much for your quick reply. I look forward to making these. My next challenge is Mandel Bread
I used a pastry cutter before I had a processor. If you don’t have a pastry cutter you can use two knives to cut in the fats.
@@leonardhatcher3272 Thanks so much I appreciate your tips!
@@leonardhatcher3272 Was going to say the same thing, also, 2 forks may work as well as 2 knives. I have both the food processor and a pastry cutter so I'm good in that department.
*Yummo!* I've made these delicious cookies with pecan-raisin filling but I might try using mincemeat this year.
Pecans, craisins, add nutmeg, cut the apricot preserves with orange marmalade. I'm doing it!!!
We love these! Thanks!
If you freeze them for a couple of weeks before you bake them what is the procedure? Just straight from the freezer to the over or do they need to set out for a brief time?
Erin, your sleeves are dabbing into the dough as you are making it
It looks similar to Hungarian kiflis that grandma used to make.
Yep 😁 it is pretty much the same, a lot of jewish pastries are originally comes from eastern Europe
I like it is ❤
Cereal bags beat plastic wrap for rolling out. Give it a try! (Inner bag for boxed cereal)
looks delicious 👍🏼👍🏼 😋 🌹
Mmmm my fave
Oh, yeah
Yum
So happy they didn't force feed Bridget raisins again. (blech)
God I love rugelachs. Now I know how to make them at home. Muhaha
Don't skip the salt!
Indeed! That is a mistake a lot of people make in baking as well as savory cooking. (I think that's why The Olive Garden gets a bad rap because their franchised recipes don't call for salt. Their food just looks good - if they would add salt initially during the cooking process their food would taste good too.)
🤗
🖤🖤🖤🖤🖤🖤🖤
Does it matter if the butter dribbles down? Aaron said no. The correct answer to the question is absolutely yes, it DOES matter!! If the butter dribbles down and under it, it burns/scorches the bottom and thus completely ruins the flavor and texture!! Butter them on a separate piece of parchment, just dab the bottom on a paper towel, and then move them to the parchment lined baking sheet.
If you're going to make them, make them correctly.
Hello? That's not butter. It's beaten eggs. You can use butter if you wish but quote her correctly. And his name is not Aaron. Her name is Erin.
Instead of raisins my mom used baby currents. So good.
WHERE’S BRIDGET? IS SHE OKAY? 🙏🏼
This looks delish. But editing is little bit strange crossdisovling is distracting
This is insane, my family is from Slovakia and this is more difficult than necessary
So much plastic. There has to be a way to make anything without plastic. Or the waste of plastic.
1st!💪
Make it with buckwheat flour and goat cheese logs from Costco very expensive and healthier
You are missing the point. They’re cookies, they’re not supposed to be healthy.
@@pmsteamrailroading Pay him no mind, the dude's a certified nutter
That not only would change the texture,It would be disgusting!
And as one reply mentioned, this is a cookie dude it's not supposed to be healthy 🤣
These look like they'd be good filled with mincemeat for the holidays, this filling isn't too far off. Unfortunately, or fortunately depending on how you look at it, I'm the only one around in my circle who likes mincemeat, but it's not Christmas to me without it.
You can make these either sweet or savory it doesn't matter. The mince meat is considered savory. Jam, chocolate, etc is considered sweet.
No wonder I don't like these... All that cream cheese and the sour cream.
Traditionally, they are made dairy free