First you mix up the dough in the food processor and refrigerate it. I left mine in the fridge for two days until I had the time and patience to roll it out.
The filling is an unusual one for rugelach as it contains coconut. I mixed the filling in the food processor, hoping that the chocolate and raisins would get ground up. I would have been better off making the effort to hand chop the filling ingredients.
It took awhile to roll out the dough and fill it. It was easier to roll out the second square of dough that had been sitting on the counter while I worked on the first square. I had filling left over. I didn't want to overfill and then have the cookies unroll in the oven.
Some other bakers commented that freezing the filled dough for an hour made it hard to slice, so I just refrigerated the rolls. It was easy to slice in 1/2 inch sections as written in the recipe.
Unfortunately many of the slices tipped over in the oven. The side that was against the baking sheet came out very dark. Only about 1/3 of the cookies are nice enough to share.