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Rugelach

Ingredients

• Fillings:
• 2 cups (250g) all-purpose flour (spooned
• Almond paste, cinnamon, brown sugar
• & leveled)
• Melted chocolate and white sugar
• Jams
• 1/2 teaspoon salt
• Chopped fruit sautéed with butter and
• 1 cup (16 Tbsp; 226g) unsalted butter,
• sugar
• cold and cubed
• 6 ounces (170g) full-fat brick cream
• cheese, cold and cubed
• 1/3 cup (75g) sour cream, cold

Directions

1. In a mixer, stir flour and salt.
2. Add the butter, and mix until crumbly. then add cream cheese, and sour cream.
3. Divide the dough into three equal portions and gently flatten into a disc shape.
4. Wrap in plastic wrap, then chill in the refrigerator for at least 2 hours or up to 1 day.
5. Or freeze for up to 3 months and thaw overnight in the refrigerator before using.
6. Remove the dough from the refrigerator.
7. Working with one disc of dough at a time and on a lightly floured work surface, roll into a 10-inch circle (roughly 1/4 inch thick, give or take) and brush it lightly with water.
8. Spread about 1/3 of your chosen filling on top.
9. Gently press the filling down into the dough so it’s compact.
10. Using a pizza cutter or sharp knife, cut the dough into 8 equal wedges.
11. If you’re cutting on a silicone mat, be careful not to cut the mat.
12. Roll each wedge up, beginning with the wide end and ending with the narrow end.
13. Place the rolls point-side down onto the baking sheets, 8 on each.
14. Repeat with the remaining two discs of dough.
15. Preheat the oven to 350°F (177°C).
16. Bake the rugelach for 25 – 30 minutes, or until golden brown.
17. As the rugelach bake, the butter will lightly fry their bottoms, giving them a super crunchy crust.
18. Remove from the oven and allow to cool for 10 minutes.
19. Dust with confectioners’ sugar and serve warm or at room temperature.
20. Cover leftovers and store tightly at room temperature for up to 5 days.