How to Make Rugelach with Raisin-Walnut Filling



Test cook Erin McMurrer shows host Julia Collin Davison how to make the perfect Crescent-Shaped Rugelach with Raisin-Walnut Filling.

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21 Comments

  1. 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.

  2. 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.

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