Make Ahead & Freezing Instructions: Dough can be made up to 3 days in advance and wrapped tightly and placed in fridge. Mohn filling can be made 1 day in advance, place in fridge until ready to use. Rugelach dough can be made, wrapped tightly and placed in freezer bags for up to 3 months in advance. Thaw overnight in the fridge before using and continue following instructions from step #6. Baked rugelach freezes well for up to 3 months, just place in freezer bags. Thaw overnight in the fridge and bring to room temp before serving and sprinkle with a bit of powdered sugar!