Gooey caramel filling melts into irresistible buttery pastry! The caramel may leak a little while baking, so be sure to use parchment. Cooking time does not include refrigeration time (at least 4 1/2 hours). Rugelach may be frozen, unbaked. You need not defrost before baking, but increase baking time by 5-7 minutes. This recipe is from Jayne Cohen's cookbook, "Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations".