If I want to make a semi-homemade rugelach with store-bought, pre-made dough (i.e. Pillsbury), which type of dough would work best?

If I want to make a semi-homemade rugelach with store-bought, pre-made dough (i.e. Pillsbury), which type of dough would work best?
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1 Answer

Answer :

It really is the dough that makes them so special so it won’t be the same, but I guess I would use a pie dough rather than a filo or strudel dough which wouldn’t be rugelachy at all. I make my own but only about once a year because it is a pain.
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