Maple Rugelach

Instructions

1. 1

   Preheat the oven to 180\u00b0C (350\u00b0F). Line a baking sheet with parchment paper.

   Tip: Use parchment paper for easy cleanup.

2. 2

   In a large bowl, whisk together the flour, salt, and baking powder.

   Tip: Use a wire whisk for a smooth mixture.

3. 3

   Add the cold butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.

   Tip: Be careful not to overwork the dough.

4. 4

   In a separate bowl, whisk together the sugar, maple syrup, eggs, and vanilla extract.

   Tip: Use a hand mixer or whisk for a smooth mixture.

5. 5

   Add the walnut mixture to the sugar mixture and stir until combined.

   Tip: Use a rubber spatula for a gentle fold.

6. 6

   Gradually add the flour mixture to the sugar mixture, stirring until a dough forms.

   Tip: Use a dough scraper for easy dough release.

7. 7

   Turn the dough out onto a lightly floured surface and roll out to a thickness of 3\u00b2 mm.

   Tip: Use a pasta roller or a rolling pin for a smooth surface.

8. 8

   Cut into 8 equal pieces and roll each piece into a ball.

   Tip: Use a cookie cutter or a glass for a fun shape.

9. 9

   Place a spoonful of the walnut mixture onto the center of each ball, leaving a 1\u00b2 cm border.

   Tip: Use a spoon for a smooth dollop.

10. 10

    Fold the dough over the filling and press the edges to seal.

    Tip: Use a fork to crimp the edges.

11. 11

    Brush the tops with the beaten egg and sprinkle with confectioners' sugar.

    Tip: Use a pastry brush for a smooth finish.

12. 12

    Bake for 20-25 minutes, or until golden brown.

    Tip: Use a thermometer for a precise temperature.