The Rugelach that won over France

I did not know what rugelach  was so I googled it and also I was not sure how to bake them.  Where they suppose to stand up straight or just lay down and relax.  So I did both.

I made the dough and put it in the fridge for 24 hours and then baked from one batch.  I did the filling in the food processor so it would be all in little pieces.  I rolled out the dough and measured it.  I put the filling inn and rolled it up and put it in the freezer for about 20 min.  I did not have any problems with the dough when I cut the roll but the filling would fall out.  I did lower the temperature of the oven to 390°F and baked it for 12 min.

I did my second batch a day later and did not have any problems so the dough can keep for longer than one day.  This time arround I did not put as much cinnamon sugar and also I cut the slices 1inch instead of just 1/2.  The filling did stay in the rolls and I baked them on the same temp for the same amount of time.  I forgot to put the sanding sugar but I did the egg wash.

These cookies were very good and I would love to try them again with a different filling.