Brown Butter Rugelach

Instructions

1. 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. 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. 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. 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. 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. 6

   Sprinkle the chopped nuts and cinnamon evenly over the cream cheese layer.

7. 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. 8

   Place the rugelach on the prepared baking sheet, leaving about 2cm of space between each piece.

9. 9

   Bake for 25-30 minutes, or until golden brown.

   Tip: Optional: rotate the baking sheet halfway through baking to ensure even browning.

10. 10

    Let cool for 5-10 minutes before serving.