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-> Recipe Collection
-> Cakes, Cookies, and Muffins
sl18
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Mon, Mar 18 2019, 4:25 pm
Hi,
Has anyone had experience keeping rugelach dough frozen or in the fridge overnight? I want to make some tuesday, for breaking the fast purim night Wednesday .
Would appreciate advice on this, it's my first time making theme. Its a yeast dough if that makes a difference..I would prefer them to taste as fresh as possible, but if baking and then freezing works then that is fine too...
TIA!
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newyorker5
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Mon, Mar 18 2019, 7:22 pm
sl18 wrote: | Hi,
Has anyone had experience keeping rugelach dough frozen or in the fridge overnight? I want to make some tuesday, for breaking the fast purim night Wednesday .
Would appreciate advice on this, it's my first time making theme. Its a yeast dough if that makes a difference..I would prefer them to taste as fresh as possible, but if baking and then freezing works then that is fine too...
TIA! |
Should be okay. I’ve done both ways in the past and it always tasted fresh.
In your case I’d just refrigerate the dough overnight. [quote]
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abmom
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Mon, Mar 18 2019, 8:19 pm
I make a big batch, fill them and roll into loafs, and freeze raw. Erev shabbos I defrost one loaf, slice it, and bake on a cookie sheet. This way I have delicious fresh rugelech for shabbos without the huge job. Also, raw dough doesn't tempt me, baked rugelech woulda disappeared from my freezer in no time!
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sl18
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Tue, Mar 19 2019, 5:47 am
Thank you so much to those who replied....!
It's much appreciated
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