Someone found me on Facebook and asked for this recipe that dates back to my cooking school days from the 1970’s. If she remembered it from so long ago, I figured it might be worth taking the time to get it down on the screen. (No, this isn’t for your dog, sorry, Mikey.)
The proportions for this recipe are small so it can be made in a food processor. If you want a larger recipe or have a large food processor, repeat it or double it. I don’t remember where this recipe came from. I think the basics were from my mother, but the use of the cinnamon and sugar in place of flour to prevent the dough from sticking to the board was my idea. (I guess I didn’t care about calories then and I don’t now. If you are going to eat ruggelach, eat fewer pieces, but make sure they are worth eating.
Alternatively, you can roll the dough into a rectangle and use the strawberry filling to make mock strudel. Roll the strudel like a jellyroll, brush it with butter, score it, and bake it for about 30 minutes.