Dulce de Leche Rugelach

Instructions

1. 1

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

2. 2

   In a large bowl, whisk together flour, sugar, salt, and cinnamon.

   Tip: Use a pastry blender or fingers to work butter into flour mixture until it resembles coarse crumbs.

3. 3

   Add ground cloves and confectioner's sugar to flour mixture and stir to combine.

   Tip: Use a pastry blender or fingers to work melted butter into flour mixture until it forms a cohesive dough.

4. 4

   Add eggs and vanilla extract to dough and stir to combine.

   Tip: Don't overmix.

5. 5

   Roll out dough to a thickness of about 3mm (1/8 inch). Cut into a rectangle approximately 20cm x 15cm.

   Tip: Use a pastry cutter or sharp knife to cut dough into desired shape.

6. 6

   In a small bowl, mix together dulce de leche and melted butter until smooth.

   Tip: Use a spoon or piping bag to spread dulce de leche mixture evenly over dough.

7. 7

   Sprinkle dried cranberries over dulce de leche mixture.

   Tip: Use a spoon to scatter cranberries evenly over dulce de leche mixture.

8. 8

   Roll dough into a tight log and cut into 8 equal pieces.

   Tip: Use a sharp knife or pastry cutter to cut log into equal pieces.

9. 9

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

   Tip: Bake for 15-20 minutes, or until golden brown.

10. 10

    Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

    Tip: Serve warm or at room temperature.