Rugelach Dough - Can you freeze?
I make rugelach using a cream cheese, butter and sour cream based dough. They're wonderful but can be time consuming particularly with the refrigeration steps between dough making, dough rolling and then again before rugelach baking. I've made doughs and kept them in disc form in the refrigerator for up to two days. These coming weeks though I have a ton of them to do within a short amount of time - for Chanukah this weekend, for Xmas Eve next and for New Year's Day after that.
Does anyone know if this type of dough can be made and frozen. And, if so, for how long do they need to defrost before rolling out?
This board was primo help in the rugelach department. I baked 40 dozen over the course of a week and frozen 1/2. They sure look happy...awaiting their baking day!
Freeze no problem.
I have made the dough up to a week in advance, going to make more tonight. It kept very well just well wrapped. I amy not get around to doing anything with it until Monday. I don't know why it would not freeze. I use a butter and cream cheese dough.
i have a related rugelach question...
i just made some dough (cream cheese/butter/buttermilk/flour/salt) on tuesday night (about 3 1/2 days ago). it's been in the fridge, but it's turned a tad bit grayish. i don't see any visible mold per se. but i was wondering if there was a specific amount of time that the dough is deemed good in the fridge prior to cooking.
after reading this thread, i'll definitely freeze next time. but was wondering what to do with my existing dough?? don't want to get sick, yet don't want to wait another few hours and have to make a new batch.
is the fact that it's turning grayish OKAY/NORMAL??
would appreciate your expert advice.
thank you kindly.
I checked with my Ruggelah expert. She'd be careful freezing the dough. Freeze-defrost changes the moisture content and then when they are baked, you may not get the wonderful texture that you are looking for.
Id's either bake off and freeze or keep in the fridge, tightly wrapped in plastic. I do not think the change in color is anything more than some oxidation because it was not wrapped tight enough.
I have never seen Rugulah dough turn grey, but I doubt that it would be dangerous to eat. All cookies doughs are high in fat and need to be double wrapped in saran and then zip-bagged very tightly to keep the fats from taking on off-flavors that are in your fridge/freezer. Try to remove as much air from the zip-bag before it is sealed.
I would go ahead and bake a small batch with the grayish dough and make sure they taste OK.
I would get the dough out of the freezer the night before you plan to bake it, and 2-3 hours from the fridge at bake time.
P.S. HillJ, congrats on your rugulah, and 40 doz is a amazing amount for anyone.
I just made rugelach for the first time in years and it was wonderful. I prepared them a week ago, froze them and baked off yesterday. I used this recipe for Chocolate Chip, Walnut and Cherry Rugelach from Epicurious (I used raspberry instead of cherry).