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Raspberry and Apricot Rugelach
December 19, 2008

The taste was spot on for rugelach, flaky dough and a delish filling. I used raspberry preserves with seeds which worked fine. I anticipated problems with the dough but it was actually quite simple to roll out, place the filling on, roll up & cook. The only problem I had was a few of them came undone and the filling spilled out. Those few didn't look good but still tasted great! Next time I will freeze the rolled cookies on cookie sheets for 30 minutes before baking, I had success with this trick in another rugelach recipe I tried (after this one). Also, be sure to use wire racks, not paper towels to cool them, the paper towel stuck to the filling. Will definately make again.

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