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Frequently Asked Questions:
Q: Can I make rugelach dough ahead of time? A: Absolutely! The dough can be made and refrigerated up to 3 days in advance or frozen for up to a month.
Q: Is it okay to skip the cream cheese? A: Cream cheese gives rugelach its signature tenderness and slight tang, but you can substitute it with sour cream or Greek yogurt in a pinch.
Q: What makes rugelach different from croissants? A: While both are rolled pastries, rugelach is made from a cream cheese-based dough and often filled with sweet spreads and nuts, whereas croissants use a yeast-leavened laminated dough with butter layers.
Q: Are these kosher? A: Yes, this version is dairy and can be made kosher by ensuring the ingredients are certified kosher.
Q: Can I make a savory version? A: Definitely! Omit the sugar in the dough and fill with cheese, herbs, or sautéed vegetables for a savory spin.
This humble gift from my neighbor has become a staple in my kitchen. With its tender, flaky bite and rich, sweet filling, rugelach is more than a pastry—it’s a warm hug in edible form. Give it a try, and maybe, just maybe, you’ll be inspired to pass the joy on to your own neighbors.
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