Brown Butter Rugelach
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Flaky pastry filled with rich brown butter and a touch of spice, perfect for a snack or dessert.
Ella x
Ingredients
- 250all-purpose flour
- 150 gbutter(browned)
- 100 gsugar
- 5 gsalt
- 80 gcream cheese
- 2eggs
- 1 mlvanilla
- 100 gchopped nuts
- 1 gcinnamon
- 250flaky pastry dough
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Optional: dust a piece of parchment paper with flour to prevent sticking.
- 2
Roll out the flaky pastry dough to a thickness of about 3mm.
Tip: Optional: use a rolling pin to help achieve an even thickness.
- 3
Spread the browned butter evenly over the dough, leaving a 1cm border around the edges.
Tip: Optional: use a spatula to smooth out the butter.
- 4
Mix the cream cheese, eggs, vanilla, sugar, and cinnamon in a bowl until smooth.
Tip: Optional: use a hand mixer to whip the cream cheese until light and fluffy.
- 5
Spread the cream cheese mixture evenly over the butter, leaving a 1cm border around the edges.
Tip: Optional: use a spatula to smooth out the cream cheese.
- 6
Sprinkle the chopped nuts and cinnamon evenly over the cream cheese layer.
- 7
Roll the pastry into a log shape and cut into 6 equal pieces.
Tip: Optional: use a sharp knife to cut the log into uniform pieces.
- 8
Place the rugelach on the prepared baking sheet, leaving about 2cm of space between each piece.
- 9
Bake for 25-30 minutes, or until golden brown.
Tip: Optional: rotate the baking sheet halfway through baking to ensure even browning.
- 10
Let cool for 5-10 minutes before serving.
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