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Low-Fat Classic Rugelach
Overall user rating: 
2 visitors have rated this recipe.
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Anonymous
from Tucson, Az.
on 12/07/2007 11:59 PM
I found the dough to be pliable and easy to roll and shape. The filling needs to be thin in order not to ooze from the cookie as it bakes. I added cinnamon/sugar topping before baking. I also added some walnuts to one batch. They were all very, very good. Be sure and bake until golden brown, watch out for undercooked dough which can happen in a thick cookie like this.
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Michelle P.
from Cudahy
on 07/31/2002 03:00 AM
The taste was okay but looked terrible and was not easy to work with. The dough (even though I refridgerated it overnight) was so soft and gooey. Also the filling ran out all over the pan. The next ball I rolled and sealed, baked, then cut and it still got all over the place. Not worth the effort.
