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Raspberry and Apricot Rugelach

Reviewed: Sep. 24, 2013
I made these today and was very disappointed. While the taste was delicious, the dough was extremely difficult to work with, even after being in the fridge before rolling out between two sheets of parchment. It was very soft, so after rolling and spreading with the jam (I used Ikea's blueberry and raspberry jam)and apricot mixture, I put the triangles back in the fridge because the dough was too soft to roll. After an hour I tried to roll them up and first they started to crack and then became unmanageably soft within minutes. I finally had to just make mounds of dough and filling and bake them. I won't make them again with this dough, but I've decided to use pre-made puff pastry sheets. I can get 4 X 4 inch squares here. I will cut each on diagonal and roll them up and bake them. I know they won't be rugelach, but at least they will be easier to do and look presentable when finished.
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