I've actually made rugelach a few times prior to this - love the stuff! I love this Barefood Contessa recipe and we actually also made rugelach back in 2008 for TWD. I'm not a nut person so I didn't put nuts in my filling, but I did put some nuts in the streusel that the pastries were rolled in. I made apricot lekvar (homemade fruit butter) and filled my rugelach with dried cherries, raisins, and dried apricots. I did not have any problems with this recipe, except that I did not look at it ahead of time and did not realize how much refrigeration time was required, so I did not finish baking them until very late today!
This recipe is definitely a keeper, and I can't wait to make it again. Thanks to Jessica and Margaret for hosting; you can find the recipe on their blogs here and here. Make sure you check here, too, to see how everyone else in our baking group enjoyed these pastries!
Also be sure to leave a comment below... I was visited recently by the Fairy Hobmother and received an unexpected gift... if you leave a comment here you might get a visit from the Fairy Hobmother too ;)