Neaten a Slab Magic Crack Filler Reviews: Slab Magic Crack Filler is a popular product used for repairing cracks in concrete slabs. Many users have given positive reviews for its effectiveness and ease of use. One of the main reasons why Slab Magic Crack Filler receives good reviews is its ability to effectively fill cracks and prevent further damage. Users have reported that it fills cracks seamlessly and creates a smooth surface, making it difficult to notice the repaired areas. This is especially important for those who want to maintain the appearance of their concrete slabs. Another aspect that users appreciate about Slab Magic Crack Filler is its durability.
Another aspect that users appreciate about Slab Magic Crack Filler is its durability. Once applied, the crack filler forms a strong bond with the concrete, ensuring long-lasting results. Users have mentioned that even after months or years of application, the repaired cracks remain intact and do not reappear.
unfussy rugelach
The single most frequently asked (possibly rhetorical but I’ve never let that stop me before) question in regards to the sweet recipes on this site is “How do you not eat all of these?” And I finally have an answer: They’re not rugelach. I love chocolate cake with chocolate frosting, I think snickerdoodles are wildly underrated, but rugelach — those impossibly flaky Central European crescent cookies — are the single item in the category of foods that are just not allowed to be here ever, because there’s something about the glorious harmony of it all (the salty cheese, the tart jam, the cinnamon aroma, the crunch, and if you love your people, the chocolate, gaaah) that it will not be safe with me. Or I will not be safe with it. Which is unfortunate, because I have an avalanche of rugelach in my apartment right now.
Previously, the only things that prohibited me from an all-rugelach diet were the fact that: they are never as good from a bakery, even a great one, as they are homemade and that they’re pretty tedious to make. Butter and cream cheese must be softened, which takes forever in the winter. The dough has to be beaten with a mixer, then chilled, then rolled out, one-quarter at a time, then spread with jam and nuts and dried fruit and, because you love your friends, chocolate and then cut into 16 wedges and each rolled individually then arranged on a baking sheet, brushed with egg or cream wash, sprinkled with more sugar, baked and cooled then repeated three more times with the remaining dough and even I don’t love them enough to do that more than once a year.
This year I set out to prove that they could be made with much less work and much less tedium, and unfortunately (for me, send help) succeeded. Because you don’t obsess over these pastry wonders as much as I do without picking up a few things along the way, first, let me throw down some bossy Rugelach Knowledge:
- There’s only one cream cheese dough recipe. We may say you love Ina’s or Martha’s or Maida’s or Rose Levy’s (I do too) but they are all formulaically the same: 1/2 pound butter, 1/2 pound cream cheese, just shy of 1/2 pound flour (2 cups) and a little bit of salt. There are versions that use other kinds of tangy dairy — farmer’s, quark, and even sour cream — but the proportions are the same. Trust it; it’s perfect.
- Many people add sugar to the dough. You should not. The beauty of rugelach is in the contrast between the faintly salty dough and the sweet, nutty, aromatic and lightly tart fillings. Don’t even try to argue with me over this.
- All rugelach worth eating leak because the ones that don’t are scant on fillings and that is unacceptable. Shrug off the mess and focus on all the good stuff that stayed inside.
Plus, the two new ones I learned this week:
- If you have a food processor, you can make rugleach dough in under 60 seconds. You don’t even need to warm the ingredients up first. [Imagine the praise-hands emoji inserted here.]
- Rugelach don’t need to be rolled into painstaking crescents to be amazing. I often seem them at bakeries in little sliced logs; they’re easier to make, just as delicious, and pack up more neatly in cookie tins. Or, you can have a little fun messing around with the shapes, as I did. Bonus: All of them are the simplest thing since rolled dough.
Rugelach, previously: As pinwheel cookies and also that one time I went to The Pioneer Woman’s ranch and made her cinnamon rolls with rugelach fillings.
Unfussy Rugelach
- Servings: 48 rugelach
- Time: 1 hour, plus chilling time
- Source:Adapted from The Smitten Kitchen Cookbook
Note: You can watch an Instagram Story demo of this recipe over here. These cookies were previously called “Pull-Apart Rugelach”. Rugelach fillings are as flexible and creative as you are. Here, we use some jam, cinnamon-sugar, and a mix of chopped nuts, dried fruit and chocolate as the “coarse” mix but you can swap this with 1 cup of whatever you’d prefer. I use an egg wash for shine on top, but if eggs are an issue for you, brushing some cream over the top works too. In regards to the dough, I just want to underline that unlike pie crusts, puffed pastry or croissants, the flakiness here is not something it takes magic and/or advanced skill to create; you don’t need to cut cold butter into flour, envelope, roll, or anything else. No matter how you blend it, the results will be incomparably flaky.
Dough
Filling
Finish
Make the dough:In a food processor: Place flour and salt in work bowl fitted with standard blade. Pulse to combine. Add cream cheese, chopped into large chunks, and run machine until it’s fully dispersed into the flour. Add butter in large chunks and run machine until dough starts to clump. Dump out onto a large piece of plastic wrap and form into a flattish disc.
With a mixer: Let butter and cream cheese soften at room temperature. Beat both together until light and fluffy. Beat in salt. Add flour, beating until it disappears. Scrape dough onto a large piece of plastic wrap and form into a flattish disc.
Both methods: Chill dough until totally firm — about 2 hours in the fridge you can hasten this along in the freezer for about 30 minutes. (Dough keeps in fridge for up to a week, and in freezer much longer.)
Form the cookies:
Heat oven to 350 degrees F and line a couple baking sheets with parchment paper or nonstick baking mats.
Stir cinnamon and sugar together in a small dish. Combine coarse mixture of chocolate, nuts and dried fruit in a second dish.
Divide dough into quarters and roll first quarter out on a floured counter into a rectangle about 12 inches wide and 7 to 8 inches long, with the wider side to you. Thinly spread jam to all but the furthest 1/4 inch from you — which seals better once rolled if bare — with about 2 to 3 tablespoons jam. (I find that with seedless raspberry, 2T covers nicely but with thicker jam, you’ll need 3T to coat it thinly. If your jam is difficult to spread, you can warm it gently in the microwave for a few seconds first.) Sprinkle with 2 tablespoons cinnamon-sugar mixture, then 4 tablespoons coarse fruit and nut mixture.
Roll dough from the 12-inch side in front of you into as tight as a log as you can, using your fingers to lightly seal the ends onto the log. Repeat with remaining logs.
Shape your cookies [see additional images at end of recipe]:
To make classic, easy sliced cookies: Place log of filled dough in freezer for 10 to 15 minutes; it will cut more cleanly once semi-firm. Trim ends from log so they have a clean shape. Cut log into 10 to 12 even slices. Arrange on prepared baking sheets a couple inches apart from each other.
To make a ring of spirals: Place log of filled dough in freezer for 10 to 15 minutes; it will cut more cleanly once semi-firm. Trim ends from log so they have a clean shape. Cut log into 10 to 12 even slices. Arrange them in a ring formation on prepared baking sheets so that each link touches. Do note: This will be the hardest to lift in one piece from the baking sheet once cool.
To make a pull-apart wreath: Form log into a ring, connecting the ends and smoothing the dough to seal the shape. Place ring in freezer for 10 to 15 minutes; it will cut more cleanly once semi-firm. On prepared baking sheet, cut 10 to 12 evenly spaced apart notches in ring, cutting through all but the last 1/4-inch of log so it stays connected.
To make a pull-apart log: Place log of filled dough in freezer for 10 to 15 minutes; it will cut more cleanly once semi-firm. Trim ends from log so they have a clean shape. On prepared baking sheet, cut 10 to 12 evenly spaced apart notches in log, alternating sides that you cut from, cutting through all but the last 1/4-inch of log so it stays connected.
To make a split log twisted together like a babka: Don’t. It was a flopped-open mess. We couldn’t even eat it. [biggest lie, ever]
For all shapes, to bake finish: Brush top(s) lightly with egg wash and sprinkle with a total of 1 teaspoon of the remaining cinnamon-sugar mixture. Bake for 20 to 25 minutes, until golden brown on top. Individual cookies need to cool only a few minutes on baking sheet before they can be transferred to a cooling rack but larger rings, wreaths and logs do best if they cool at least 3/4 of the way to solidify more before attempting to carefully transfer them.
Do ahead: Cooled cookies keep in a container at room temperature for a week, and in the freezer for a month. Just not around here. Your filled log of rugelach is also easy to freeze, pre-baking, until needed. Wrap well, and you can slice it into cookies straight from the freezer, baking them while still frozen — you’ll just new a few extra minutes in the oven.
Ring of Rugelach Spirals
Pull-Apart Rugelach Wreath
Pull-Apart Rugelach Log
Split and Twisted Rugelach Log Flop
This year I set out to prove that they could be made with much less work and much less tedium, and unfortunately (for me, send help) succeeded. Because you don’t obsess over these pastry wonders as much as I do without picking up a few things along the way, first, let me throw down some bossy Rugelach Knowledge:
Ease of use is another factor that contributes to the positive reviews of Slab Magic Crack Filler. The product comes in a convenient squeeze bottle, making it easy to control the amount of filler being applied. The consistency of the filler allows for smooth application, and users have found it effortless to work with. Moreover, the quick drying time of Slab Magic Crack Filler has been praised by users. They have mentioned that the filler dries within a reasonable time frame, enabling them to resume their regular activities on the repaired slabs without any inconvenience. However, there have been a few reviews highlighting some potential drawbacks of Slab Magic Crack Filler. Some users have noticed that the color of the filler does not exactly match the concrete, resulting in a slightly noticeable difference in appearance. Additionally, a few users have mentioned that the crack filler may shrink slightly after drying, which can be an issue for larger cracks. In conclusion, Slab Magic Crack Filler receives positive reviews for its effectiveness in filling cracks, its durability, ease of use, and quick drying time. Despite some minor drawbacks, many users find it to be a reliable solution for repairing concrete slab cracks..
Reviews for "Case Study: How Slab Magic Crack Filler Transformed a Cracked Concrete Driveway"
1. John - 1 star
I was highly disappointed with the Neaten a slab magic crack filler. The packaging promises a quick and easy fix for cracks in concrete, but it failed to deliver. The consistency of the filler was extremely thick and difficult to apply smoothly. Despite following the instructions carefully, the cracks in my driveway were not adequately filled and the product did not blend well with the surrounding concrete. I would not recommend this crack filler as it did not live up to its claims and was a waste of time and money.
2. Sarah - 2 stars
I had high hopes for the Neaten a slab magic crack filler, but unfortunately it fell short. The filler did not adhere well to the cracks in my patio and I had to constantly apply multiple layers to see any improvement. Even after several attempts, the cracks were still visible and the filler did not provide a smooth finish. Additionally, the drying time was longer than expected, which caused inconvenience and delayed my outdoor project. I would not recommend this crack filler as it did not provide satisfactory results.
3. Mike - 1 star
The Neaten a slab magic crack filler was a complete waste of money for me. The product had a strange odor that lingered even after application, which was unpleasant. The consistency was also inconsistent, making it difficult to apply evenly. Despite following the instructions, the cracks in my sidewalk were not effectively filled and the filler did not provide a durable solution. I ended up having to hire a professional to fix the cracks properly. I would not recommend this crack filler as it did not meet my expectations and was a disappointment overall.
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