Absolutely, Sarah. In PJ's words from the original Rugelach article: "Both the rugelach dough and shaped, unbaked rugelach can be made ahead, wrapped, airtight, and frozen up to 4 weeks before using. For best results, thaw in the refrigerator overnight, wrapped, before using." Happy baking! Annabelle@KAF
May 3, 2018 at 11:30am
In reply to Can these be made and then frozen prior to baking? Sounds like… by sarah (not verified)