I love serving these Shabbos morning next to the cholent. They can be prepared in bulk in advance, frozen raw, and baked fresh on Friday. Mallawah dough is great to work with since the dough is already rolled out, making it a real simple and quick dish to prepare when guests decide to come at the last minute.
1 mallawah dough
4 slices cold cuts
1 duck sauce
1 sesame seeds
Smear mustard on mallawah dough.
Layer the cold cuts on top of the mustard.
Cut the dough into 8 triangles and roll each one up rugelach style.
Brush with duck sauce and sprinkle with sesame seeds.
Bake uncovered for 20-30 minutes, until golden.