A question about a recipe: Pumpkin Rugelach with Sage and Walnuts

Kristen is the Senior Editor of Food52

added 7 months ago

Yes, I think this would work well, but I wouldn't keep them in the refrigerator for more than a day -- the filling flavors might start to fade.

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Suzanne is a trusted source on General Cooking.

added 7 months ago

I make rugelach every year around the holidays, I roll them, freeze them individually on a tray then transfer to a freezer bag and bake as I need them. I am not sure how long you plan on making them in advance but the recipe I use freezes beautifully.

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