I run the group Tuesdays with Dorie, we will be finishing Baking From My Home to Yours later this month after 4 years. We decided to keep the group going and will be taking on Baking with Julia next. So super stoked about it! This recipe looks amazing!
…Oh for yum sakes! These look absolutely delish’! As II am typing this I have a hot, steaming cup of coffee nearby and this looks like just the thing to pare with it at this very moment.
…Thank you for the recipe and for posting the Prune Lekvar recipe as well. :o)
We will be making the wedding cake! While it looks completely intimidating, I am looking forward to the challenge. I am awful with layer cakes, so a wicked challenge it will be. I think we will need to make that a 2 month task. It will be so much fun to see how they all turn out.
I’ll bake anything that’s described as a “wild, rustic mess”… I love how serendipitous life can be:) I don’t currently have a rugall..rugela… rugalach recipe.. so thanks:)
Crispy, crusty sugar exterior, melt-in-your-mouth flakey dough and that final chewy gooey sweetness in the middle…worth resisting my bowl of the filling and my favorite spoon to survive to the final product!
Wow…I’ve never been a big fan of rugelach, but then again, the ones I’ve had didn’t look as gorgeous and enticing as the ones here. Thanks for sharing the recipe; this will have to be a holiday DO this year!
Yum!
I love rugalah…. In fact I have about half a dozen sitting in my kitchen right now. Although now that I think about it, they may not be there by morning. Thats okay, right?
I tried making these yesterday. The flavor is amazing but they completely fell apart during the baking process and turned into puddles of dough and filling. Do you think I overfilled them or stretched my dough too thin? I think I’ll have to try again. Thank you for the recipes!!
Kate, Boo! That is terrible. It could be a few things, the dough being too thin might be one of them. Also, if the butter wasn’t incorporated enough it could have melted out. Next time, make sure the dough is thick enough and try to seal the roll after rolling it up. At least they still tasted good!
Do you end up with a ton o’ leftover nuts and fruit? I’m likely reading incorrectly or missing something, but I’m at the part where it says to only use 1/4 of the lekvar on each piece of dough…which means I only actually need half of the recipe because there are two rolls, right? Same thing for the fruit….the recipe says to use 1/2 cup of fruit for each piece of dough, so I only need one cup?
These were outstanding–I work at a Jewish school and got rave reviews from my colleagues when I brought these in! I always know that whatever you post will be well worth the effort of making. Thanks, Tim.
whoa – thank you for this! Just made these and mine arent nearly as neatly swirled as yours but it doesnt even matter- they are still beautiful and sooo good!!!
Made these again for Christmas, because the first batch tasted so yummy. This time I put half of the rugelach in the freezer, because chance is they would all have been tasted by tonight. See, I’m getting wiser ;-) I also added grated lemon rind to the dough, which goes wonderfully well with the sweet and spicy filling.
Happy baking and cooking everyone!
These look great!!
Few questions:
If I don’t have a mixer with a paddle attachment can I use a hand held?
If I am using a convection oven-do you have any tips? Or should I simply take the temp and time down.
Hey Sara- I haven’t made these with a handheld, but I am sure it would be fine. And unfortunately, I don’t know anything about convection cooking. But it seems like something you should be able to google? Good luck!
First, thank you for your response. Second, I love this blog and that you are local-go Chicago! Third, I made these and received rave reviews from my family, friends and colleagues at work. I actually did a slight variation by rolling it in a typical rugelach style and also from the bottom up for teh second batch. The latter resulted in a danish looking piece. They looked great because you could see all the fruits and nuts and they modernized the rugelach! I tried it with macadamia nuts instead of hazelnut and that was tasty too. I’m glad I found Lottie + Doof.
I’ve served this recipe twice (same batch, which I divided, froze, and then baked as needed) and gotten rave reviews both times. So, thanks for the recipe!
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laurie says:
December 8th, 2011 at 7:06 am
I run the group Tuesdays with Dorie, we will be finishing Baking From My Home to Yours later this month after 4 years. We decided to keep the group going and will be taking on Baking with Julia next. So super stoked about it! This recipe looks amazing!
Charlotte au chocolat says:
December 8th, 2011 at 7:34 am
These look gorgeous!
Tim says:
December 8th, 2011 at 7:35 am
Laurie! You guys are going to have so much fun. That book is incredible and everything I have made from it has been fantastic. So fun!
Tim says:
December 8th, 2011 at 7:44 am
Also, Laurie, are you going to attempt the wedding cake?!?!
tj says:
December 8th, 2011 at 8:01 am
…Oh for yum sakes! These look absolutely delish’! As II am typing this I have a hot, steaming cup of coffee nearby and this looks like just the thing to pare with it at this very moment.
…Thank you for the recipe and for posting the Prune Lekvar recipe as well. :o)
…Have a great day!
…Blessings :o)
tj says:
December 8th, 2011 at 8:02 am
…As “I”, not “II”. Sheesh. I hate typos. *sigh* :o\
…*giggle*shrug*
Judi says:
December 8th, 2011 at 9:38 am
Mmmm, delish. Rugelach always reminds me of my aunt. We’re doing our holiday baking on Sunday and I can’t wait to try it. Thank you for sharing it!
laurie says:
December 8th, 2011 at 9:41 am
We will be making the wedding cake! While it looks completely intimidating, I am looking forward to the challenge. I am awful with layer cakes, so a wicked challenge it will be. I think we will need to make that a 2 month task. It will be so much fun to see how they all turn out.
Barb Bamber says:
December 8th, 2011 at 1:07 pm
I’ll bake anything that’s described as a “wild, rustic mess”… I love how serendipitous life can be:) I don’t currently have a rugall..rugela… rugalach recipe.. so thanks:)
Jessica @ Hungrygems says:
December 8th, 2011 at 1:59 pm
Crispy, crusty sugar exterior, melt-in-your-mouth flakey dough and that final chewy gooey sweetness in the middle…worth resisting my bowl of the filling and my favorite spoon to survive to the final product!
Sarah says:
December 8th, 2011 at 7:10 pm
Wow…I’ve never been a big fan of rugelach, but then again, the ones I’ve had didn’t look as gorgeous and enticing as the ones here. Thanks for sharing the recipe; this will have to be a holiday DO this year!
Deena @ stay at home FOODIE says:
December 8th, 2011 at 11:16 pm
Yum!
I love rugalah…. In fact I have about half a dozen sitting in my kitchen right now. Although now that I think about it, they may not be there by morning. Thats okay, right?
Anne says:
December 10th, 2011 at 2:07 pm
These looked so gorgeous, I had to try them. My first and best rugelach ever! I can’t stop tasting them. Thanks for the wonderful recipe.
Tim says:
December 10th, 2011 at 5:28 pm
Anne- Really glad you liked them! Thanks for letting me know. Enjoy!
Kate says:
December 10th, 2011 at 6:16 pm
I tried making these yesterday. The flavor is amazing but they completely fell apart during the baking process and turned into puddles of dough and filling. Do you think I overfilled them or stretched my dough too thin? I think I’ll have to try again. Thank you for the recipes!!
Tim says:
December 10th, 2011 at 6:38 pm
Kate, Boo! That is terrible. It could be a few things, the dough being too thin might be one of them. Also, if the butter wasn’t incorporated enough it could have melted out. Next time, make sure the dough is thick enough and try to seal the roll after rolling it up. At least they still tasted good!
Nuala says:
December 13th, 2011 at 8:44 pm
Do you end up with a ton o’ leftover nuts and fruit? I’m likely reading incorrectly or missing something, but I’m at the part where it says to only use 1/4 of the lekvar on each piece of dough…which means I only actually need half of the recipe because there are two rolls, right? Same thing for the fruit….the recipe says to use 1/2 cup of fruit for each piece of dough, so I only need one cup?
Nuala says:
December 13th, 2011 at 8:45 pm
Oops! I just re-read and caught my own silly mistake. : )
Nishta says:
December 14th, 2011 at 10:58 am
These were outstanding–I work at a Jewish school and got rave reviews from my colleagues when I brought these in! I always know that whatever you post will be well worth the effort of making. Thanks, Tim.
Tim says:
December 14th, 2011 at 11:06 am
Nishta- So glad to hear that! Thanks for checking in.
susie says:
December 23rd, 2011 at 2:35 pm
whoa – thank you for this! Just made these and mine arent nearly as neatly swirled as yours but it doesnt even matter- they are still beautiful and sooo good!!!
Anne says:
December 24th, 2011 at 9:52 am
Made these again for Christmas, because the first batch tasted so yummy. This time I put half of the rugelach in the freezer, because chance is they would all have been tasted by tonight. See, I’m getting wiser ;-) I also added grated lemon rind to the dough, which goes wonderfully well with the sweet and spicy filling.
Happy baking and cooking everyone!
Julie says:
March 4th, 2012 at 9:42 am
These look amazing.
Sara says:
October 2nd, 2012 at 4:40 am
These look great!!
Few questions:
If I don’t have a mixer with a paddle attachment can I use a hand held?
If I am using a convection oven-do you have any tips? Or should I simply take the temp and time down.
Tim says:
October 3rd, 2012 at 12:31 pm
Hey Sara- I haven’t made these with a handheld, but I am sure it would be fine. And unfortunately, I don’t know anything about convection cooking. But it seems like something you should be able to google? Good luck!
Sara Adler says:
October 15th, 2012 at 3:52 pm
First, thank you for your response. Second, I love this blog and that you are local-go Chicago! Third, I made these and received rave reviews from my family, friends and colleagues at work. I actually did a slight variation by rolling it in a typical rugelach style and also from the bottom up for teh second batch. The latter resulted in a danish looking piece. They looked great because you could see all the fruits and nuts and they modernized the rugelach! I tried it with macadamia nuts instead of hazelnut and that was tasty too. I’m glad I found Lottie + Doof.
Faer says:
February 18th, 2015 at 8:22 pm
I’ve served this recipe twice (same batch, which I divided, froze, and then baked as needed) and gotten rave reviews both times. So, thanks for the recipe!