Yes, I think too much filling. But that's OK, just put them on a plate and eat them with a spoon!

I have always made them just with two raisins inside each cookie. What filling did you use?

Apricot jam. Then a mixture of raisins, brown sugar, sugar, and cinnamon.

https://www.foodnetwork.com/recipes/ina-garten/rugelach-recipe-1944318

This is the recipe. I just left the walnuts out.

I think I will stick to chocolate chip cookies from now on....

No don't give up. Now you know what to expect the next time you make them. Nothing goes perfectly ever, especially the first time.

I was considering making them with cherry preserves and dried cherries! I love cherry ANYTHING! But as I am being good and low carbing, I decided to make them so that they are not tempting for me to eat.

For a first attempt, that's not bad at all! Hint: for babka, the filling and bread should be the same thickness, but for rugelach the pastry should be thicker than the filling, except the bumps. I'm not a huge fan of nuts in pastry, but the iconic rugelach flavor does need them, and I think they kind of work as barbs holding it all together. That doesn't mean that they're not fine without nuts. Just keep your expectation level within reason.

Did you thin the jam? If it doesn't spread easily it, it can go on too thick and then melt in the oven and spread all over. A little spread is good and normal, and helps seal the end.

The instruction to press the bits into the dough is important. :)

I think the roll a rectangle and slice is easier and you don't lose filling at the edges of the wedge, though maybe they're not as pretty. You can roll the cut edges in more goodies. If not ground nuts, it can be shaved chocolate, coconut, crystal sugar, or whatever you like.

Dried cherries are good, but I wouldn't double up with cherry jam. I'd go for complementary flavors, but different. Cherry bits with berry jam, for instance, or sultanas with cherry jam. They're best when there are pops of surprise.

I'm sure Ina's recipe is good (it's Ina), but you might also try a more traditional sour cream pastry.

I totally get the carb avoidance, and maybe you don't want to do this again on that basis, but making rugelach is fun, if you can keep them not tempting to you!

amylou, they look just like mine! I do think cherry sounds delicious, I may have to try that myself.

Annie

Plllog, I did thin the jam. And I did press the filling into the dough. I do think I put too much jam in though.

amylou, I've made Ina's Rugelach...very good but no raisins for me, either. I think you might have just added too much jam. Don't give up! The cherry version sounds really good. I've made Rugelach with a cranberry filling that's also good, especially this time of year.

Love the pink teapot and tray! :-)

Thanks! Everything I cook with is pink! Or everything possible anyway. Makes it more fun to cook and I think it makes food taste better!!

Fingers crossed! :-)

Oh, I meant to ask, how does one store these? Can they be kept at room temp or should i refrigerate them? The last batch i put in a plastic bag in the fridge and SO would heat them in the microwave before he ate them.

amylou, they'll keep well at room temp in an airtight container for a few days. If you need to keep them longer, they freeze beautifully.