AKA the Rugelach That Was a Pain in My You-Know-What!
I came up with my own technique, as did Mardi.
- I did continue to freeze the rolls, but I took them out about 10 minutes before cooking so they could soften up a bit. Cutting them from frozen definitely contributed to the crumbling problem.
- I used a steak knife that more easily sliced through the nuts. I did not use a sawing motion at all as that also contributed to the crumbling. For whatever reason the steak knife worked for me, perhaps due to the slight serration. It was the third knife I tried.
- I sliced them on the baking sheet/parchment paper and only slightly separated them before putting it all in the oven.
- I did see on FB that Mardi suggested pulsing the filling in a food processor and I had considered that myself so as to avoid trouble with the knife getting through the roll. I’ll definitely try that next time!
In the end, I got at least 1 of my rolls to turn out well. Yay! All tasted good and I must admit I enjoyed experimenting to see which technique worked best/
If you’d like to see how the other bloggers fared, check it out here!