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Raspberry and Apricot Rugelach
February 27, 2009

Superb rugelach. Actually 4-1/2 stars, only because the dough is one of the most difficult I have ever worked with. Two things necessary, however, when working with it - speed and patience. It needs to be chilled thoroughly at all times. As suggested, I rolled it into rounds (used a pot lid to mark the 9" circle on the waxed paper) between two sheets and refrigerated the sheets for over an hour. Once spread with jam and filling, the dough warmed fast and became sticky, so I couldn't roll the crescents at that time. Had to put the filled circles back into the fridge for another 20 minutes, and halfway through shaping each circle, had to re-chill for 5-10 minutes. Just know that these are labor-intensive. But you'll be rewarded with a lovely, tender pastry, better than any rugelach from a bakery. Buying parchment is not necessary. You can easily use foil instead, shine side DOWN. Gently loosen them from the foil as soon as they get out of the oven, as a bit of the jam and/or sugar will melt out. If you have lots of time, you're going to be very happy with the result.

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