My favourite rugelach (peanut butter, chocolate and caramel filling) from The Baker in Me (page 111) by Daphna Rabinovitch

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate the dough for at least 2 hours or up to 2 days.

  • Zosia on December 17, 2016

    Some favourite flavours are combined in this version of the traditional pastry and the cookies were an instant hit. The dough is a standard recipe that bakes up flaky and tender but I omitted the lemon zest as I didn't know how well it would pair with this filling and since I made these without prior planning, I had only salted, roasted peanuts on hand. The peanut flavour might have been a bit more subtle had I used raw nuts. Note that 1/2 cup peanut butter is listed in the ingredients but 3/4 cup is required if using 3tbsp per dough disk. I used only 2 tbsp and it was sufficient.

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