The dough I made a few days in advance and it was quite simple to put together. Rather than use the prune or apricot butter called for in the recipe (which you can find over at The Urban Hiker or My Baking Heart), I chose to use some homemade apple/pear butter; for the nuts I chose walnuts and for the dried fruit I used dried apples and raisins. Once I was ready to roll, I set out bowls with the all the various filling components and rolled out the dough, which was lovely to work with. Very smooth and pliable, and very forgiving. I then layered on all the fillings as directed and attempted to roll... holy shiksa, what a mess. There was filling and nuts flying everywhere... I had to squish down the filling with one hand while simultaneously trying to roll the dough up over everything with the other, which meant a good amount of the filling oozed out the ends onto the counter. I finally did manage to get the things rolled, but had at least a cup of the filling leftover, which B then spread on a piece of toast as a snack. Sweating and swearing, I tossed them in the fridge on a baking sheet and tried to ignore their presence for a while, but after dinner I trudged back to the kitchen to get them baked.
The baking went relatively smoothly, though the rolls had a hard time staying together once I had cut them and was trying to dredge them in the sugar coating, mainly because there was still too much filling in them. But I wrangled them all into the oven to bake and luckily I didn't follow the times in the recipe... mine were fully cooked after only 20 minutes at 375. My oven runs pretty dead on when it comes to temp and time, but had I swapped them around at 15 minutes and left them for the full 30 as the recipe stated, I'd have ended up with burnt pucks, no doubt. I did get nice caramelization on the bottoms:
though a fair few of them didn't survive the baking, coming completely unrolled and then falling apart as I tried to move them off the baking sheet. Luckily I used parchment paper to line my baking sheets... I dare say a full-on hissy fit would have ensued if I hadn't. Once everything was done and they were all set aside to cool, I turned around to clean up and realized I still had a ton of the topping left. I was definitely _not_ sparing with the topping, I packed as much of it on the damn things as I could, and I still had a full 2 cups of the stuff left at the end. Why does the recipe call for so much?!? It's such a waste; I could have bought half the amount of nuts called for and still had more than enough. I have no idea what to do with the stuff, though I certainly won't throw it out... I sprinkled some on my oatmeal this morning. Maybe I can make a coffee cake or something this week.
So anyway... rugelach done, and will not be done again. While I know now what things I would change in this recipe were I to make them again, I just won't. Despite all the yummy apples and sugar and nuts and cream cheese dough, this recipe left a bad taste in my mouth :P