As the name implies, this rugelach has everything in it. You can add more of the ingredients you like and less of those you don’t like. I got the idea for the filling from Sandy Bobb, who showed me her family’s revered strudel recipe, which has so many different ingredients in the filling. I guessed correctly that the filling would work for rugelach as well.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). To roll out the dough, place a 10- x 15-inch (25- x 38-centimeter) sheet of Gefen Parchment Paper on the counter. Sprinkle it with flour and place one disc of dough on the parchment; sprinkle with more flour and then cover with a second sheet of parchment. With a rolling pin, roll over the parchment until the dough is 10 x 13–15 inches (25 x 33–38 centimeter). Peel back the top parchment a few times while rolling and sprinkle some more flour on the dough. Remove the top parchment and reserve it to cover the second disc of dough.
Store covered with plastic or in an airtight container at room temperature for up to five days. Can be frozen for up to three months.
Reprinted with permission from Holiday Kosher Baker © 2013 by Paula Shoyer, Sterling Publishing Co., Inc. Photography by Michael Bennett Kress