Dairy rugelach
FOR THE DOUGH:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup unsalted butter, room temp
- 226 g (8oz) cream cheese. room temp
- 2 tbsp sugar
- 1 tsp vanilla extract
- Filling:
- 1 (11.6 oz) jar raspberry jam @tuscanini (not sponsored but it’s actually the best)
- 1 packet (80g) vanilla pudding
- OR
- 1 jar dairy chocolate spread
- 1 egg + 1 Tbsp milk
- Confectioners sugar
Cooking steps
Step 1
Add everything to a bowl of a stand mixer except the flour. Mix until well combined. Add in flour. Mix until incorporated. Place dough in Saran Wrap and refrigerate for 30min (or in the freezer for 10 min if your impatient like me).
Step 2
Remove. Cut into 4 equal pieces. Place on floured parchment. Roll into a large circle. Cover with filling of choice (I did raspberry jam + 1 tbsp vanilla pudding). Cut into 12. Roll up the rugelach. Place into buttered baking dish. I sort of smush them in. You can also place on a sheet tray to cook individually. Combine egg and milk. Brush on top and bake for 35 min until golden and smell irresistible. Cool, top with confectioners and serve!
