I am hoping to make rugelach as a gift for a friend for Hanukkah. The rugelach of her memory is made with yeast, but most of the recipes I have found use cream cheese and no yeast. I saw some recommendations on TFL about the rugelach from "Inside the Jewish Bakery." I ordered the book and it arrived today, but sadly the recipe is not for a yeasted rugelach.
Definitely worried about messing this up and would be very grateful for a tried and true yeasted rugelach recipe.