Hello PJ, It just so happens that I baked rugelach today! I had made my dough a few days earlier and froze it. My recipe came from an old cookbook I had before I married, back in the day, as they say. The recipe was 1/2 lb. butter, 1/2 lb. cream cheese and 1 3/4 cup flour. I cut it in quarters, and roll it like you do, and fill it will much of the same ingredients. But, I bake mine @ 375 for 20 + minutes. Have you ever tried rugelach this way? The dough is really smooth, never sticks, and very easy to work with. Next time I'll have to try it with sour cream. thanks, Marilyn

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