Ruby Chocolate Rugelach

Instructions

1. 1

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

   Tip: For easy pastry removal.

2. 2

   In a large mixing bowl, combine the flour, cold butter, and confectioner's sugar. Use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse breadcrumbs.

   Tip: Be careful not to overwork the dough.

3. 3

   Add the ground almonds, hazelnuts, and salt to the bowl. Mix until the ingredients are evenly distributed.

   Tip: Make sure the nuts are well combined.

4. 4

   In a separate bowl, whisk together the eggs and vanilla extract. Add this mixture to the dry ingredients and mix until a dough forms.

   Tip: Be gentle to avoid developing the gluten.

5. 5

   Turn the dough out onto a lightly floured surface and knead for 2-3 minutes, until the dough becomes smooth and pliable.

   Tip: Don't overwork the dough.

6. 6

   Roll the dough out to a thickness of about 3mm. Spread the ruby chocolate chips evenly over the dough, leaving a 2cm border around the edges.

   Tip: Make sure the chocolate is spread evenly.

7. 7

   Fold the edges of the dough over the chocolate, pressing gently to seal. Use a knife or pastry brush to create a decorative edge.

   Tip: This will help the pastry hold its shape.

8. 8

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

   Tip: This will help them cook evenly.

9. 9

   Brush the tops of the rugelach with the ice-cold water. Bake for 25-30 minutes, or until the pastry is golden brown.

   Tip: Check the pastry after 20 minutes to avoid overbaking.

10. 10

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

    Tip: This will help the pastry set and become easier to handle.

11. 11

    Serve the ruby chocolate rugelach warm, dust with confectioner's sugar if desired.

    Tip: This will add an extra touch of sweetness and elegance.