Freezing Rugelach Dough
I'm going to my department's Christmas party, which is a potluck. I'm bringing a salad, but I'd also like to bring some rugelach. However, I don't want to make the entire recipe, just half of it (believe me, there will be plenty of sweets there). Can I freeze the dough that I don't use and make a second half-batch the following week?
What I usually do is prepare the entire recipe and roll all the cookies. Bake off the ones you want to bring to the party and freeze the rest already assembled. One sheet at a time, put the assembled rugelach in the freezer until they are firm enough to dump into a ziploc bag. On the day you want to bake them, arrange them on a cookie sheet, brush with beaten egg, and then bake. It's so much work cutting and rolling them - I find it's easier to just do it once!