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December 20, 2004

I rolled the dough out into rectangles instead of circles because I wanted more of a square shape for my rugelach. Then I spread a thin layer of apricot jam, before sprinkling on the nut mixture. Using a pizza cutter, I cut the dough in half horizontally, then into 7 vertical pairs. I then rolled them up log fashion and put them seam side down on the cookie sheets. I did refrigerate the dough disks overnight and then kept the prepared rugelach in the fridge at least an hour before baking. I think that this gave them almost the quality of a puff pastry. I thought this recipe to be quite a bit of work, but after tasting the results, I would use it again. I like my rugelach a bit on the moist side and this was just the best.

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