I love Rugelach cookies. I discovered a technique to make the pastry more like a croissant with flaky layers. On a lightly floured surface pat the whole piece of dough into a rectangle. Fold into 3 like a letter, pat again. Turn the dough 1 turn and again fold into 3. This creates layers that puff up when you bake the cookies. Then measure into separate dough disks and refrigerate at least 1 hour. I like to refrigerate overnight as the dough relaxes and is easy to work with. I use this same technique when making biscuit dough. Happy baking!

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