The dough was like taming the beast. It was soft, sticky and not easy to handle. I rolled the dough between two sheets of clingfilm on a chilled 11 “ springform bottom. Chilling is the key and with clingfilm and a knife it was easy to form the crescents. The taste was worth all the efforts. I left out the sugar and the cinnamon in the filling, it was just sweet enough. Next time I cut both circles into 12 wedges and there will be a next time.
Edit 22.12.2011: Rugelach are a traditional Jewish cookie, eaten for special holidays or any other occasion. The dough is soft and tender, with just a slight zip from the cream cheese and zest, which is the perfect complement to their sweet centers. You can make them with traditional fillings like prunes or poppy seeds, but I like mine packed with bright preserves, chopped-up nuts and even shaved chocolate.
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