Walnuts and sage, true partners in crime.
This was the first time I made rugelach - It was tasty! But I found the filling a bit much and the centers of my rugelach didn't cook and were doughy. The filling would also be great in ravioli and I think you could, in a pinch, shortcut by buying puff pastry and shortcut further by rolling like a cinnamon roll and sprinkling the nuts on top too cook Can these be made ahead and frozen? If so, do you freeze before baking or after baking? Thanks for your help.
roll it out and make a rectangle. Then fold it up like a letter in thirds and then re chill. This gives it flakey layers. Otherwise, this recipe was a big hit. I will make it over and over.These look heavenly, I will definitely be attempting to make these. Thank you for the beautiful recipe.
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