Butterscotch Rugelach

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon. Set aside.

   Tip: Make sure to sift the dry ingredients to ensure they are well combined.

3. 3

   In a large bowl, use a pastry blender or your fingertips to work the cold butter into the flour mixture until it resembles coarse crumbs.

   Tip: Be careful not to overmix the dough.

4. 4

   Add the granulated sugar, light brown sugar, and melted butter to the bowl. Mix until the dough comes together in a ball.

   Tip: Use a gentle touch to avoid developing the gluten in the dough.

5. 5

   Roll out the dough on a lightly floured surface to a thickness of about 3mm.

   Tip: Make sure the dough is evenly rolled out to ensure it will bake evenly.

6. 6

   Cut the dough into 8 equal pieces. Roll each piece into a ball and flatten slightly into a disk shape.

   Tip: Use a gentle touch to avoid developing the gluten in the dough.

7. 7

   Place a tablespoon of butterscotch filling in the center of each disk. Fold the dough over the filling and press the edges together to seal the rugelach.

   Tip: Make sure the edges are pressed firmly to prevent the filling from escaping during baking.

8. 8

   Brush the tops of the rugelach with the beaten egg and sprinkle with granulated sugar.

   Tip: This will give the rugelach a golden brown color and a crunchy sugar crust.

9. 9

   Bake the rugelach for 20-25 minutes, or until they are golden brown.

   Tip: Keep an eye on the rugelach during the last 5 minutes of baking, as they can go from golden to burnt quickly.

10. 10

    Remove the rugelach from the oven and let them cool on the baking sheet for 5 minutes.

    Tip: This will help the rugelach to retain their shape.

11. 11

    Transfer the rugelach to a wire rack to cool completely.

    Tip: This will help the rugelach to set and become easier to handle.