General Question

jca's avatar

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?

Asked by jca (35976points) March 1st, 2012

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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7 Answers

janbb's avatar

It really is the dough that makes them so special so it won’t be the same, but I guess I would use a pie dough rather than a filo or strudel dough which wouldn’t be rugelachy at all. I make my own but only about once a year because it is a pain.

JLeslie's avatar

Maybe pie dough, or the flaky biscuit dough? The regular biscuit definitely not. I buy the flaky biscuits frozen, not sure if it comes refridgerated? But, you could defrost and reshape. Also the cinnamon rolls reshaped and add some chocolate maybe? But, the cinnamon rolls are sort of too puffy for what you are looking for. None of those are exactly right, but I think they might pass.

SpatzieLover's avatar

Fake-Out Rugelach from Rachel Ray. <<<Made with 2 pie crusts

Qingu's avatar

Definitely pie dough. But it won’t be real rugelach unless you make your own dough with cream cheese.

marinelife's avatar

What about crescent rolls? Just push the sections together into one large sheet of dough?

SpatzieLover's avatar

Personally, I think crescent rolls would taste better @marinelife.

JLeslie's avatar

This looks really yummy. Almond toffee rugalech made with pie crusts.

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