No matter how easy it looks, cutting a rolled out circle of pie or cookie dough into 12 even width wedges, by just eye balling, seems to always come out a hodge-podge of non-uniform wedges. We even have this problem with dough rolled out on Rose’s Dough Mat, which has a grid of squares as part of its design.
Time to pull out for my high school trigonometry class 30/60/90˚ triangle and ruler to easily cut uniform wedges, after rolling out the dough.
1) Set your ruler’s edge on your dough disc to mark its center point, by first positioning it to cross over where you think the center is and mark that halfway point from edge-to-edge.
2) Position the one of the triangle’s 90˚sides against the ruler at your mark, and then find the halfway point using the triangle’s other 90˚side to find the halfway point and center of the disc.
3) Cut your disc into quarters, first by setting the ruler’s edge to cross the disc’s center, and then cutting the disc in half. Then position one of the triangle’s 90˚ sides along one of the dough half’s side with the triangle’s other 90˚ side dividing the dough half in half. Cut the dough in half. Repeat with the other dough half to make four quarters.
4) Cut each quarter into thirds, first by position one of the triangle’s 30˚ sides along one of the dough quarter’s edges with the 30˚ point set at the quarter’s corner. Cut the first wedge. Position the triangle in the same manner to cut the remaining quarter in half to make three wedge.
5) Repeat with the other three quarters to make 12 uniform wedges.
You can use the same the same procedure for making 8 uniform wedges using a 45/45/90˚ triangle. You can also use a protractor and ruler in a similar manner.
Rugelach being filled and baked to perfection and uniform in size.