Did you know that you can make rugelach from challah dough? Well, you can!
These won’t be super flaky yeast dough rugelach. For that texture, you need what is called a “laminated dough,” or a dough that has layers of butter or margarine rolled into it (like puff pastry, croissant or danish dough). The difference between these rugelach and the super-flaky kind is the difference between doughnuts and cronuts.
If you want super-flaky yeast dough rugelach, take a look at this. If you want something easy to make and trans-fat free (no margarine!) that tastes like bite-sized chocolate babka, read on.