The dough for the Rugelach requires only a few ingredients.
The dough must be chilled and I would suggest to chill it for at least several hours. Even after chilling, you have to roll it out quickly.
Although this recipe called for apricot and prune lekvar for the filling, with diced dried fruit and chopped nuts sprinkled on top, you really can be creative with the filling. Store bought preserves can even be used. I tried Sarabeth's Mango and Pineapple preserve as a filling with half the dough. It was very good.
Although the Julia Child Cookbook instructs to roll out the dough, spread the filling on top and then roll the dough jelly roll fashion so that the dough can be sliced, I did not do that. I rolled out the dough, cut the dough into squares and put the filling on top. I then rolled the squares into crescents and sprinkled with cinnamon sugar. I cannot imagine trying to slice the filled dough rolls as the recipe instructed. The dough is just too tender and can be a bit fussy.
All and all the Rugelach tasted very good, but my favorite recipe for Rugelach is from a Martha Stewart magazine. The dough is just as rich tasting, but not as challenging to work with.
So have you ever made Rugelach? What is your favorite filling to use for it? Love to hear from you.