Comments on: Chocolate Rugelach

By: Rebecca Gelman

Rebecca Gelman — Fri, 19 Dec 2025 18:40:38 +0000

I usually make traditional rugelach with apricot jam but my daughter wanted chocolate. As reviewers mentioned the chocolate was difficult to spread. Cutting & Rolling up was also messy. The dough stuck to the pizza cutter. And the dough gets very soft so rolling up wasn’t easy. I always chill my rugelach 1/2 hour before making. Mine are in the oven. I’m sure they will taste delicious.

By: Sam

Sam — Tue, 08 Apr 2025 16:22:30 +0000

In reply to Cam. Hi Cam! It needs to be refrigerated for at least one hour, but can be left in the refrigerator for up to 5 days. You won't want to omit the sour cream. The dough won't come together properly.

By: Cam

Cam — Tue, 08 Apr 2025 15:56:50 +0000

In reply to Lily. do I have to leave the dough in the refrigerator for five days? or just an hour? please reply ASAP they are for a school project!! thank you very much ! also will anything happen if you choose not to add sour cream?

By: Casey @ Sugar Spun Run

Casey @ Sugar Spun Run — Fri, 21 Mar 2025 19:27:52 +0000

In reply to JEANETTE R JACOBS. Hi Jeanette! You could very lightly flour your rolling pin to help prevent the sticking. We're glad it still turned out for you!

By: JEANETTE R JACOBS

JEANETTE R JACOBS — Sun, 16 Mar 2025 23:18:34 +0000

These turned out great but it wasn’t an easy recipe to make, thus, the 4 star rating. I had difficulty rolling out the dough. It was hard and difficult to spread out into 10 inch circles. The dough kept coming up onto my rolling pin. I cook frequently but have to confess, I have never made a homemade crust for which I would need to roll out dough. Maybe it was user error. Anyway, the rugelach turned out tasty and pretty much how I remembered them to taste many years ago when I last had them.

By: m3r1

m3r1 — Fri, 03 Jan 2025 18:22:44 +0000

In reply to Phil.

Had the same experience – glad to know it wasn’t just me. The cookies were delicious so not to offend the author! Here is my reply to Sam that was not updated: MLW

Mon, Dec 16, 2024, 10:01 AM

to samantha

Hi there,

Thanks for your reply. I am not a beginner baker, and have made rugelach before. I was in search of a new recipe and found yours.

The directions area constantly jumps back to the top of the page and the ads make scrolling back to the directions cumbersome and frustrating. This may only be an issue for an IPad, and perhaps just mine.

The amount of “fat” that separates during the baking process was very messy, and the “cooked” egg from the wash that pooled on the perimeter was not appetizing. I agree with other commenters that the filling hardens pretty quickly especially when you are working on the last disc.

I will say that the overall flavor, especially the filling is delicious, and everyone that tasted them said they were so good.

By: Sam

Sam — Wed, 18 Dec 2024 20:37:50 +0000

In reply to Phil. Hi Phil! I'm sorry to hear this happened! Did you let your butter get too warm?

By: Phil

Phil — Tue, 17 Dec 2024 21:08:04 +0000

What a mess. Followed the recipe to a tee and with only five minutes in the oven a butter was leaking all over the place.

By: Sam

Sam — Mon, 16 Dec 2024 14:23:53 +0000

In reply to M3r1. Hi! This recipe is a more challenging one so if you are a beginner baker you may have more difficulty, you'll just need to closely follow the recipe to avoid any trouble (and it may help to watch the video as well). could you tell me what was finicky about the website so I can see if I can fix it?

By: M3r1

M3r1 — Sat, 14 Dec 2024 18:47:16 +0000

Messy, difficult and the website is so finicky

By: Sam

Sam — Sat, 23 Nov 2024 19:10:11 +0000

In reply to Cindy. I'm so glad you enjoyed them so much, Cindy! :)

By: Cindy

Cindy — Fri, 22 Nov 2024 21:03:37 +0000

Just made the rugelach. they turned out beautiful, flaky and delicious.

By: Sam

Sam — Fri, 15 Nov 2024 12:05:51 +0000

In reply to Ronna. Cold butter helps make flaky layers so I highly recommend following the instructions here.

By: Ronna

Ronna — Fri, 15 Nov 2024 08:01:45 +0000

This recipe is easier if you just cream soften butter and cream cheese together and add dry incredible. .. don’t add sour cream. put on flour surface and roll into ball then divide into four balls. it tastes the same and a lot less work.I added walnuts finely chopped to the chocolate recipe and it added texture and flavor.i also made a drizzle on from white chocolate and cinnamon… Took this over the top!

By: Sam

Sam — Tue, 05 Dec 2023 14:20:39 +0000

In reply to Dana. I'm so glad you enjoyed it so much, Dana! :)

By: Dana

Dana — Tue, 05 Dec 2023 10:35:12 +0000

My sister made some and they were good, but these are AMAZING! Definitely a keeper! The dough is so crisp and they are chocolatey and delicious. I will try some with jam as well, but it will be hard to beat the chocolate!

By: Sam

Sam — Mon, 18 Sep 2023 19:46:44 +0000

In reply to Annie. Hi Annie! Either works just fine here, I personally prefer to use unbleached/not bromated (organic) these days, but that's for health reasons rather than taste.

By: Annie

Annie — Mon, 18 Sep 2023 01:46:58 +0000

In reply to Ilene. Hi, Is it better to use bleached or unbleached all purpose flour? Thank you

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 27 Jan 2023 19:13:07 +0000

In reply to Joan Grassi. We're glad you enjoyed them overall, Joan! Thanks for commenting

By: Joan Grassi

Joan Grassi — Fri, 27 Jan 2023 17:38:11 +0000

These cookies were delicious. I only have one comment that cutting them into 16 pieces was a little too small. They really shrunk during baking . I would probably would do eighths next time. Other than that delicious

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Wed, 18 Jan 2023 14:42:02 +0000

In reply to Lily S. We're so happy they were a hit for you, Lily! Thanks for the review

By: Lily S

Lily S — Wed, 18 Jan 2023 01:54:02 +0000

These cookies were amazing. Everyone I shared them with loved them. Thank you so much !!

By: Sam

Sam — Tue, 27 Dec 2022 20:32:31 +0000

In reply to Lily. Hi Lily! Unfortunately I would not recommend rolling between wax paper. The lightly floured surface would have been very helpful in keeping the dough from becoming too sticky and that is what I recommend. I think if you were to try it as written you would have more success next time :)

By: Lily

Lily — Mon, 26 Dec 2022 22:21:59 +0000

These tasted absolutely delicious, but I really struggled to work with the dough despite keeping it very chilled and rolling out the discs between wax paper. Unfortunately it was simply too sticky, and I really struggled to form the beautiful rolled crescent shapes.

By: Sam

Sam — Tue, 07 Jun 2022 13:15:53 +0000

In reply to Alex. I'm so glad you enjoyed it so much, Alex! :)