Caramel Rugelach
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
My absolute favorite treat to make is this caramel rugelach, and honestly, it's so simple that even on busy weeknights I find time to whip up a batch. The dough comes together in just twenty minutes, and then these beautiful spiral pastries bake for another twenty five, so you've got fresh, impressive treats in under an hour. I love using walnuts in the filling because they're packed with omega 3 fatty acids that are genuinely good for your heart. Best of all, this recipe uses basic pantry staples you probably already have on hand, making it incredibly budget friendly. The real magic happens when the caramel gets all gooey and melty in the oven, creating these gorgeous golden swirls that taste like you spent way more effort than you actually did.
Ella x
Ingredients
- 250all-purpose flour
- 125 piecescold unsalted butter
- 35488 mlgranulated sugar
- 17744 mllight brown sugar
- 23659 mlcaramel sauce
- 6 teaspoonssea salt
- 28391 mlchopped walnuts(toasted)
- 2eggs
- 20 tablespoonsmilk
- 1 teaspoonvanilla extract
- 20 tablespoonsconfectioner's sugar(for dusting)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Use a dark or black baking sheet for a crisper crust.
- 2
In a medium bowl, whisk together the flour, salt, and confectioner's sugar.
Tip: Make sure the butter is cold, as this will help create a flaky crust.
- 3
Add the cold butter to the dry ingredients and use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
Tip: Be careful not to overwork the dough.
- 4
In a small bowl, whisk together the eggs, milk, and vanilla extract.
Tip: This will help create a smooth and creamy caramel filling.
- 5
Pour the egg mixture over the flour mixture and stir until the dough comes together in a ball.
Tip: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 6
On a lightly floured surface, roll out the dough to a thickness of about 3mm (1/8 inch).
Tip: Use a rolling pin to help create a uniform thickness.
- 7
Spread the caramel sauce over the dough, leaving a 1-inch border around the edges.
Tip: Make sure to spread it evenly, as this will help create a smooth filling.
- 8
Sprinkle the chopped walnuts over the caramel sauce.
Tip: This will add a nice crunch to the rugelach.
- 9
Roll the dough into a tight log and cut it into 8 equal pieces.
Tip: Make sure to cut the dough evenly, as this will help create uniform rugelach.
- 10
Place the rugelach on the prepared baking sheet, leaving about 1 inch of space between each piece.
Tip: Use a sharp knife to create a decorative edge on each rugelach.
- 11
Bake the rugelach for 20-25 minutes, or until they are golden brown.
Tip: Make sure to rotate the baking sheet halfway through baking to ensure even cooking.
- 12
Remove the rugelach from the oven and let them cool on the baking sheet for 5 minutes.
Tip: Transfer the rugelach to a wire rack to cool completely.
- 13
Dust the rugelach with confectioner's sugar before serving.
Tip: This will add a nice touch to the presentation of the dish.
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