I’m a long-time home baker, but only recently had my first MAJOR success baking Rugelach (after trying various recipes over the years, with ‘meh’ results), using a recipe which includes an egg yoke(not sour cream)in the dough. Anxious to try yours to see the difference!
Can you suggest a). Proportions of ingredients for alternative, optional sweet and savory fillings suggested? and b). How much of those fillings one should prepare per recipe of dough? Thank you, in advance, for any guidance you can render.

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