For those who prefer to use cream cheese, I gather one major annoyance with Rugelach is working with the sticky dough that results. I came across this tip during a web search; when I get around to trying my novice hands at making Rugelach, I think I'll get ahold of a pack of gallon-size Ziploc bags, and try it this way:'Here is the world's best trick for handling rugelach dough, from Gloria Kaufer Greene's "New Jewish Holiday Cookbook":
After mixing the dough, separate it into 3-4 sections, and put each in a plastic Ziploc bag. Roll the dough into a circle while it's in the bag. (I divided a batch into four portions, and rolled each into a 9-inch circle.)
Then, put the rolled-out, bagged dough into the refrigerator and chill for an hour or more.
Remove dough from fridge, and, using scissors, cut the bag open on all four sides and peel the plastic away from the dough disc. Voila! You have avoided struggling with messy, sticky dough, and have perfect circles ready to fill.
Now, sprinkle the filling over each circle; slice into 8-12 sections using pizza cutter; roll up each section the same way that you would roll a crescent roll, from the outer edge in.
I've found this technique makes rugelach-making sooooo much easier, no matter which recipe you're using.' [ Copied from community.cookinglight.com, Bold Italics mine]Comments, all you pastry experts?
Thank you robgrave. Great tips!