If I want to make a semi-homemade rugelach with store-bought, pre-made dough (i.e. Pillsbury), which type of dough would work best?
I have been tossing around the idea of an imitation, semi-homemade-ish rugelach with a pre-made, store bought dough, like Pillsbury. I want to know from my cooking Flutherites which dough would be the closest to the traditional rugelach dough (which is kind of flaky and made with cream cheese, I think).
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