I made this Ruglelach dessert for a family function - a spur of the moment little backyard get together. I used cream cheese in the dough to give the pastry a bit of tang, and mixed together some pecans, cinnamon, and semi-sweet chocolate for the filling. Although many others roll their Rugalach into a triangular croissant shape, this rugalech was made as a bar pastry (with two layers of dough and filling in the middle. The top is coated lavishly with egg yolk.
Unfortunately these pictures were taken of the last piece (one of the ugly Rugelaches I set aside not to serve!! But by the end of the party, there were not other pieces of Rugelach left! Apparently Claxtons are a fan.) All in all, I thought I added a bit too much cinnamon, I tend to be a little too generous with my pinches of this and that.
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