Recipe for Rugelach
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Post  Sun, Jan 08 2012, 10:41 am
I tried this recipe for shabbos and while we all managed to consume every rugel I made, they weren't quite what I hoped- mainly because all the filling oozed out. Any ideas on how to prevent that?
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Post  Mon, May 05 2014, 1:22 pm
bump... made these today!> came out amazing. Thanks!!
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Post  Mon, May 05 2014, 7:26 pm
This sounds so delicious! I know this is and old recipe but does anyone know how many rugalach this makes? I just wondered how many "circles or pies " to divide the dough into. TIA!
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Post  Tue, May 06 2014, 12:22 am
Just made this recipe last week.. it was amazing!

It made a ton of rugelach... probably 100. But I guess it depends how small/big you make them. I cut the circles into 12 and some into 8. So, I' m guessing you could divide the dough into 10-12 before rolling out.
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Post  Sun, Aug 03 2014, 5:24 pm
This recipe seems so good! Would love to make it for the tannis. Anybody tried subbing the marg with oil? Did it come out good? If yes, how much oil for 2 sticks marg?

Thank you!
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Post  Sun, May 12 2019, 10:11 pm
Bumping this up...I have the same question about oil instead of margarine - has anyone tried it?
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Post  Wed, Jul 03 2019, 5:50 pm
Bump, Can I use oil instead of margarine?
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Post  Thu, Jul 04 2019, 1:13 am
You can generally use oil instead of marg in baking - one cup marg = 7/8 cup oil. Consistancy of the dough will be different.
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