Milk Chocolate Rugelach

Instructions

1. 1

   Preheat the oven to 200°C. Line a baking sheet with parchment paper.

   Tip: To prevent overcooking.

2. 2

   In a medium bowl, whisk together flour, sugar, baking powder, and salt.

   Tip: Make sure the ingredients are well combined.

3. 3

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

   Tip: Be careful not to overwork the dough.

4. 4

   In a small bowl, whisk together egg yolks and milk.

   Tip: Make sure the mixture is smooth and well combined.

5. 5

   Add the egg yolk mixture to the dough and stir until the dough comes together in a ball.

   Tip: Don't overmix the dough.

6. 6

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

   Tip: Make sure the dough is evenly rolled out.

7. 7

   Cut the dough into 8 equal pieces and roll each piece into a ball. Flatten each ball into a disk shape.

   Tip: Make sure the edges are even.

8. 8

   Spoon a tablespoon of milk chocolate chips onto the center of each disk.

   Tip: Leave a 1-inch border around the edges.

9. 9

   Fold the dough over the chocolate chips to form a triangle or a square shape, pressing the edges to seal.

   Tip: Make sure the edges are tightly sealed.

10. 10

    Place the rugelach on the prepared baking sheet, leaving about 1 inch of space between each piece.

    Tip: Make sure they are not touching.

11. 11

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

    Tip: Keep an eye on them to prevent overcooking.

12. 12

    Allow the rugelach to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

    Tip: Make sure they are completely cool before serving.

13. 13

    Just before serving, dust the rugelach with confectioners' sugar.

    Tip: Optional, but highly recommended.