Rugelach refers to a Jewish pastry shaped like a crescent made by wrapping a triangular dough around a filling. It looks quite labor intensive but if you study the recipe closely, you’ll see that it’s really not that difficult.
The author of this recipe tweaked the traditional pastry a bit by adding pecans, chocolate, and dried cherries. The result tastes great. The flavors blended well, and the textures of nuts and dried fruit complemented the pastry. A good technique to remember is to chill the dough before baking so it’s not sticky. Although cold dough is quite hard to manipulate, you can resolve this by flouring the surface and rolling pin.