Delicious and Flaky Rugelach Recipe

This best-ever rugelach recipe will have you craving for more! These delicate and flaky pastries are filled with a rich and sweet combination of fruit preserves, nuts, and chocolate. The dough is made from scratch and carefully rolled out into triangles before being filled and rolled into crescent shapes. These bite-sized treats are perfect for special occasions or as a sweet treat with your morning coffee. Try this recipe and impress your family and friends with these mouthwatering rugelach!

Ingredients

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 cup fruit preserves (apricot, raspberry, or your choice)
• 1/2 cup finely chopped nuts (walnuts, pecans, or almonds)
• 1/2 cup mini chocolate chips
• Powdered sugar, for dusting

Directions

1. In a large mixing bowl, cream together the butter, cream cheese, and granulated sugar until light and fluffy.
2. In another bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, mixing until just combined.
3. Divide the dough into 4 equal portions and shape each into a disc. Wrap each disc in plastic wrap and refrigerate for at least 1 hour, or until firm.
4. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
5. On a lightly floured surface, roll out one disc of dough into a 1/8-inch thick circle.
6. Spread a thin layer of fruit preserves over the dough, leaving a small border around the edges.
7. Sprinkle the chopped nuts and mini chocolate chips evenly over the preserves.
8. Using a pizza cutter or sharp knife, cut the dough into 8 wedges.
9. Starting from the wide end, roll each wedge tightly to form a crescent shape. Place the rugelach on the prepared baking sheets, spacing them slightly apart.
10. Repeat the process with the remaining dough and filling.
11. Bake the rugelach for 18-20 minutes, or until golden brown.
12. Allow the rugelach to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
13. Once cooled, dust the rugelach with powdered sugar before serving.

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