By Lior Mashiach
This article originally appeared on The Nosher.
Israeli rugelach are quite different from the American version, and so this cake wouldn’t work using American rugelach. Israeli rugelach use a yeasted dough and are pastry-like, making them ideal for a gooey cake; American rugelach typically use a quicker, chilled butter and cream cheese dough that is flaky and sweet.
The method for this indulgent rugelach cake is quite simple: You make your rugelach recipe and then place them tightly inside a small ring or a cake pan so that they proof into one another and bake as one, delicious pull-apart treat.
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