By Jayne Cohen
I am a vanilla person: one of the few food lovers completely unseduced by chocolate’s charms. Perhaps that explains why I made the match: buttery caramels with tender rugelach. It was bashert, or meant to be: two delicious nonchocolate sweets just waiting to be introduced.
And using purchased caramels makes these rugelach as easy to prepare as, well, the chocolate chip kind. But the sweet molten filling does tend to seep out somewhat during baking. I find that adding chopped