Test cook Erin McMurrer shows host Julia Collin Davison how to make the perfect Crescent-Shaped Rugelach with Raisin-Walnut Filling.
Get our Rugelach recipe: https://cooks.io/3CeUtPo
Buy our winning food processor: https://cooks.io/3DkZmoF
Buy our winning bench scraper: http://cooks.io/2F4MQLG
Buy our winning rolling pin: https://cooks.io/3UgHzYb
Buy our winning baking sheet: https://cooks.io/2OTFRd8
Browse our latest recipes: https://cooks.io/3f0Hdoo
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
http://americastestkitchen.com
http://facebook.com/americastestkitchen
Tweets by TestKitchen
http://instagram.com/testkitchen
http://pinterest.com/testkitchen
37 Comments
1st!💪
Don't skip the salt!
Make it with buckwheat flour and goat cheese logs from Costco very expensive and healthier
I've always loved these cookies.
These cookies look delicious! Can’t wait to try them!
RUGELACH
😋My FAVORITE cookie!👍🏿
complicated but worth it! thanks for the proper pronunciation!
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 ❤
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.
No wonder I don't like these… All that cream cheese and the sour cream.
Yum
Mmmm my fave
Erin is one of the stars!
This looks delish. But editing is little bit strange crossdisovling is distracting
WHERE’S BRIDGET? IS SHE OKAY? 🙏🏼
Instead of raisins my mom used baby currents. So good.
Oh, yeah
We love these! Thanks!
God I love rugelachs. Now I know how to make them at home. Muhaha
Cereal bags beat plastic wrap for rolling out. Give it a try! (Inner bag for boxed cereal)
This is insane, my family is from Slovakia and this is more difficult than necessary
🤗
Pecans, craisins, add nutmeg, cut the apricot preserves with orange marmalade. I'm doing it!!!
looks delicious 👍🏼👍🏼 😋 🌹
It looks similar to Hungarian kiflis that grandma used to make.
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.
Look very good and yummy 😊 thank you for sharing this wonderful recipe when it’s nearly the holiday around the corner….bless you all ❤🎉
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.
Erin, your sleeves are dabbing into the dough as you are making it
I love when Erin is on the show. She is so very straight forward. I wish she was used more to teach.
So happy they didn't force feed Bridget raisins again. (blech)
Yummo! I've made these delicious cookies with pecan-raisin filling but I might try using mincemeat this year.
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?
I make these every year for Hanukkah. They're a huge hit in our house.
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.
So much plastic. There has to be a way to make anything without plastic. Or the waste of plastic.