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Time sensitive-Can I freeze rugelach dough?



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sl18




 
 
    
 

Post 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




 
 
    
 

Post 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




 
 
    
 

Post 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




 
 
    
 

Post Tue, Mar 19 2019, 5:47 am
Thank you so much to those who replied....!

It's much appreciated
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