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Freezing Rugelach?

On a scale of 1 to 10, how well would you say Rugelach freezes?
Thanks!

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  1. Prepared dough rates a 10
    Prepared rugelach (oven ready) rates an 8
    Prepared fillings rates a 4
    Prepared, baked then frozen to enjoy ALL year long - priceless!

    13 Replies
      1. re: HillJ

        I disagree. I make a batch, cook half and freeze half. Granted, they're not in the freezer for very long, and they're very well packaged for the time they're there. I take them frozen, brush with heavy cream (or whatever milk product I have on hand), sprinkle with a mix of sugar and cinnamon, and I'd challenge you to tell me which had been frozen and which hadn't. I'd give prepared, oven-ready a 9.5. (But love your takeoff!)

        1. re: JoanN

          Joan, what comes to mind btwn an 8 and a 9.5 rating (imo) is which filling we're talking about. Some freeze well, prepared ahead others do poorly. That's my only hesitation for favolaus question. Above all, def. experiment (I'm well into my 40th dozen of rugelach this season) and don't be afraid to freeze.

          1. re: HillJ

            Wow, 40 batches.
            I'm finding that making 1 is a workout with the rolling and turning of the very cold dough. I'm only going to freeze them (post-baking) for 4 or 5 days in an airtight container. I think this is better than just putting them in the fridge.

            1. re: HillJ

              I'm sure you're right about that. And I do keep my fillings simple. I rarely stray from a brush of apricot jam topped with sugars, cinnamon, walnuts, and golden raisins.

              Forty dozen is indeed impressive. I probably hit that a year, but never in a season. The only part of the process that I still don't have perfected and therefore find very tiresome is the cutting of the filled dough circle into trirangles and rolling them up into crescents. I use a pizza cutter, but never seem to get my triangles evenly sized; some are always quite a bit thinner than others. Any hints and tips on that score?

              1. re: JoanN

                joanN
                It won't help with the thin/thickness of the dough but for unifom sizing why not try a cookie cutter triangle shape? If you cannot find one in a traditional store, look for a set of kid's shapes. That's what my family uses.

                1. re: Tay

                  What a great idea! My last batch were extremely varied in size from rolling out the discs...........will definately try this next time.

                2. re: JoanN

                  JoanN, I created a circular cardboard template some time ago to help me with the dough. With tiny holes in three point places and I use the pizza cutter to "connect the dots" it's been foolproof me. As for filling I use a tsp measure so as to not overfill any and work assembly-line style. By the time New Years rolls around I'll have completed 60 dozen this way.
                  This year pistacho/pommegrante was the fav. Chowhound has been tremendous helpful during my cookie experimenting! Happy Baking, all!

                  1. re: HillJ

                    Template!?! Absolutely brilliant! Definitely stealing that one.

                    I use a good deal more filling than one teaspoon. In fact, about half a cup on a nine-inch circle. But I put it in a ring about an inch in from the outside edge of the dough. I find it rolls and seals more easily if I do that. But I can still put the holes for the tempate around where the filling will be and I'm sure it will work perfectly.

                    I'll take your word for it on the pistachio/pomegranate. Love both of them, but I guess I'm just too much of a traditionalist to put them in rugelach. Perhaps it's time for me to get out of my very tasty rut.

                    1. re: JoanN

                      I had to laugh at the traditionalist comment...I certainly started that way and for a long time focused on making the dough properly...now it's ALL about the filling (I bore easily) and as you know the combinations are endless. Thanks for sharing, JoanN!

              2. re: JoanN

                I'm going to set 12 aside and do a test. Thanks!

              3. re: HillJ

                In my experience, the key to successfully using a frozen filling is to cook it again briefly after it's thawed. I can't tell the difference after it's baked in the dough. You may have to add a tbsp. water or thinned out jam before cooking depending on how thick your filling.

              4. I always make rugelach, bake some and freeze the rest. Wrapped well, it freezes beautifully and bakes as good as new. You don't even have to defrost it - just add about 5 minutes to the baking time, if that. It's a 10 all the way.

                4 Replies
                1. re: Nyleve

                  And then you have people like me, who've been known to eat them while still frozen!!!!

                  1. re: millygirl

                    Yikes - it's one thing if they're already baked. But raw? Frozen? Something about unbaked rugelach dough just doesn't send me racing to the freezer. I'll wait 20 minutes for the baked ones...

                    1. re: Nyleve

                      No, no, I'm not that crazy!!! Not raw, baked.

                      1. re: millygirl

                        Look, I have some very good friends who ARE that crazy. But you're right - baked is definitely preferable.