February 6, 2008

• BUT

  Rugelach filled with Solo Raspberry pastry filling – awesome!

  (I made the dough weeks ago, and have just been keeping a disc in the fridge. I think the dough is marginally more likely to split when rolling out after sitting in the fridge for weeks, but it means I can go from “I want rugelach” to eating in < 30 minutes.)

  Thanks to Glinda for the canned filling suggestion!

  • 10:35 pm
  • 1 Comment