After reading all the comments from “Tuesdays with Dorie” bakers over the last week or so I was pleasantly pleased with how smoothly my multi-day Rugelach undertaking went — not to say I didn’t have some mishaps. But the final products turned out delicious and wonderful.
Then I rolled the filled dough like a jelly roll, and when I thought about slicing the rolls, I realized I had a problem — I had started the roll along the short end of the dough, resulting in very short, fat rolls. The slices would have been over 3″ in diameter. I’m so glad I rerolled along the long side even though it was pretty messy.
If you’d like to try this recipe yourself, follow the link to Jessica one of the Rugelach hosts at “My Baking Heart” http://mybakingheart.com/.