I'm not sure what this has to do with rugelach; it's basically a Danish braid, except it's made with puff pastry instead of Danish pastry. Which by the way is close (Danish pastry, that is) to the original pastry used for rugelach; the cream cheese type pastry is evidently a later American invention.
I made this with cherries, almonds and dark chocolate. It was a hit. Also, made with homemade puff pastry, had to look up the size and weight of store-bought sheets. Thanks for a great recipe.
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