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Natashya said in November 4th, 2008 at 2:45 am

Nutella would be a great filling, thanks for the tip. I had never had this before, I read that it is best on the day made – I hope it is ok that I made it late at night and sent it to hubby’s work in the morning. It is less than 24 hours, is that considered same day?
Yours looks scrumptious! Great colour.
Oh, and being Canadian, I voted last month. 🙂

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Ulrike said in November 4th, 2008 at 6:43 am

Thanks for the tipp with the plain circle in the middle.

Great looking rugelachs and I am excited about the voting!

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chocolatechic said in November 4th, 2008 at 7:58 am

Leave out the chocolate???

Oh dear.

Yours look great.

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Caitlin said in November 4th, 2008 at 8:14 am

Anything for science, right? 🙂 Love the tip about leaving the center empty – I always forget that!

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Anne said in November 4th, 2008 at 9:16 am

I love the tip to leave a bit in the middle. Those look wonderful- great job!

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Shari said in November 4th, 2008 at 10:39 am

Thanks for the tip about leaving the center filling-free! I’ll have to try that next time!

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Mara said in November 4th, 2008 at 12:42 pm

good tip about the center! i did pinwheels because my triangle cutting and croissant rolling skills are sub par…but the TASTE is amazing.

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Teanna said in November 4th, 2008 at 1:13 pm

That’s such a great tip about leaving the middle empty, because my caramel was oozing all over the place! Yours look delicious!

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kim said in November 4th, 2008 at 1:45 pm

aha, that is a great tip about the circle in the middle!! yours look delicious:)

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HoneyB said in November 4th, 2008 at 2:43 pm

Nutella….said in Homer Simpson manner of speaking…

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TeaLady said in November 4th, 2008 at 2:53 pm

These look yummy! I love the scalloped edges. They add a touch of elegance. I think I would leave the chocolate out next time, it does overpower the rest of the taste. Very nice!

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Beth said in November 4th, 2008 at 3:30 pm

Yum! I’m a fellow TWD baker, and I was thinking that it would be nice if we all could chip in and get Laurie some small token/gift for all the work she does. Would you be willing to contribute? If I can get enough people, it would only be about $1 per person. No pressure 🙂 Let me know! bethberg12@yahoo.com

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Kayte said in November 4th, 2008 at 7:35 pm

I love the edges of yours with that scallop/zigzag look…very pretty. As is your cookie. Thanks for the tip about not going clear to the middle with the filling…that would make things a whole lot easier. Thanks!

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Heather B said in November 4th, 2008 at 7:51 pm

Great tip! I wish I would have done that! Your rugelach look delicious!

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Em said in November 4th, 2008 at 10:30 pm

Great suggestion about leaving the center w/o filling – I’m going to try that out!!

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Di said in November 5th, 2008 at 10:11 am

Great tip for the filling. I did mine jellyroll style, and it helps to leave the far edge with no filling as well. I love how you cut the wedges with the fluted cutter–it makes your rugelach very pretty.

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Linda said in November 6th, 2008 at 10:23 am

Great tip about leaving the center w. no filling. This is definitely a recipe worth repeating!

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Judy (Judy's Gross Eats) said in November 8th, 2008 at 9:06 pm

What a great tip! That can be used for many roll-up type cookies. Yours look very delicious, too!

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Jacque said in November 8th, 2008 at 9:55 pm

Cool idea about leaving the center free of filling. It definitely gets messy too trying to pick up the just rolled cookie.

Yours sound yummy!

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