Praline Rugelach

Instructions

1. 1

   Preheat the oven to 180°C. Line a baking sheet with parchment paper.

   Tip: To prevent sticking

2. 2

   In a medium bowl, whisk together the flour and salt.

   Tip: Use a whisk or a fork to incorporate the salt

3. 3

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

   Tip: Use a light touch to avoid overworking the dough

4. 4

   Add the sugar, eggs, and vanilla extract to the flour mixture. Mix until the dough comes together in a ball.

   Tip: Use a gentle touch to avoid overworking the dough

5. 5

   Divide the dough into 4 equal pieces and roll each piece into a ball. Flatten each ball into a disk.

   Tip: Use a light touch to avoid overworking the dough

6. 6

   In a small bowl, mix together the praline paste, chopped nuts, and 1 tablespoon of water.

   Tip: Adjust the consistency of the filling to your liking

7. 7

   Spoon a tablespoon of the praline mixture onto one half of each disk, leaving a 1-inch border around the edges.

   Tip: Be careful not to overfill the dough

8. 8

   Fold the other half of the dough over the filling and press the edges to seal. Use a fork to crimp the edges.

   Tip: Make sure the edges are sealed tightly to prevent the filling from escaping during baking

9. 9

   Bake the rugelach for 15-20 minutes, or until golden brown.

   Tip: Keep an eye on the rugelach during the last 5 minutes of baking, as the color can vary

10. 10

    Remove the rugelach from the oven and let them cool on a wire rack for 10 minutes.

    Tip: Let the rugelach cool completely before serving