Caramel Rugelach

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 unchocolate sweets just waiting to be introduced.

And using store-bought 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