While the word "rugelach" typically evokes thoughts of cinnamon-sugar and chopped nuts enveloped in a delectable cream cheese cookie dough (i.e. NY rugelach) or rich dark chocolate swirled in a sweet yeast dough (i.e. Israeli rugelach), I like to think savory-sweet beef stuffed hand pie (i.e. unorthodox rugelach). After all, this is the 21st -century. Your food can be (almost) anything you want it to be. Speaking of which, pretzeling the rugelach adds another dimension of bold flavor and fun to this already awesome (and simple) recipe. Enjoy, y'all.
Mix and knead together all of the ingredients-by hand or mixer-until a smooth, elastic dough is formed. Cover the dough and allow to rise for 30 minutes, or for up to 2 hours.
Pulled BBQ Beef Filling
Place the brisket into a 5 qt. slow-cooker. Season brisket with barbecue seasoning and rub well into both sides of the meat. Cover with water, being careful not to wash the seasoning off the meat (let the water fill up around the brisket, not on it). Cover and cook on high for 8 1/2 to 9 hours, or until an inserted fork comes out easily and meat shows signs of falling apart. (Please note that all slow-cookers perform differently and cooking time may vary.) Remove the brisket from the slow cooker and allow to cool slightly. Using a fork, pull the brisket on the grain (not against it, as you do when cutting a roast) until the entire roast is shredded. Transfer shredded beef to a bowl, add desired amount (I recommend about 2 1/2 to 3 cups) of barbecue sauce and toss to coat. Set aside.
Pretzeling (Baking Soda + H20) Solution
Bring water to a boil and slowly stir in baking soda. (The mixture will foam.) Remove from heat and let cool.
Preheat oven to 350 °F. Line 2 half-sheet pans with parchment paper.
Divide the dough into two equal pieces. Flour your work surface and roll out the dough, one piece at a time, to about 1/8-inch thickness. Using a pizza cutter or chef's knife, cut long triangular wedges from the dough. (It's okay if your wedges are a bit "rough" in shape and should resemble something like an acute triangle.) Generously spoon shredded brisket along the length of the dough, leaving some space at the wide edge for easier rolling. Starting with the wide edge of each wedge, roll up each wedge and place points tucked under, on a baking sheet lined with parchment paper. Generously paint/brush each rugelach with the pretzeling solution, followed by the egg-wash. Sprinkle lightly with pretzel salt or coarse salt. Bake for 15-20 minutes, or until golden-brown.