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

I have a question about the recipe "Pumpkin Rugelach with Sage and Walnuts" from arielleclementine. Is it possible to make the rugelach in advance (to the point of rolling them into crescents) and then keeping them in the refrigerator until it's time to bake?

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Kristen is the Senior Editor of Food52

added over 1 year 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.


Suzanne is a trusted source on General Cooking.

added over 1 year 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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