Salted Caramel Rugelach
Prep
15 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Flaky pastry pockets filled with rich salted caramel and crunchy pecans.
Ella x
Ingredients
- 250 gall-purpose flour(unsalted)
- 150 gunsalted butter(softened)
- 100 ggranulated sugar
- 50 gbrown sugar
- 2 nulllarge eggs
- 2 gsalt
- 1 gground cinnamon
- 1 gground nutmeg
- 1 gflaky sea salt
- 120 gpecans
- 50 gunsalted caramel sauce
- 20 gheavy cream
- 20 gvelveta cheese
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: For easier cleanup.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
Tip: Use a fork to mix the dry ingredients.
- 3
In a large bowl, cream the butter and sugars until light and fluffy.
Tip: Use an electric mixer to beat the mixture.
- 4
Beat in the eggs, cinnamon, and nutmeg until well combined.
Tip: Make sure to scrape down the sides of the bowl.
- 5
Gradually mix in the flour mixture until a dough forms.
Tip: Use a spatula to mix the dough.
- 6
Divide the dough into 8 equal pieces. Roll each piece into a ball and then flatten slightly.
Tip: Use a rolling pin to flatten the dough.
- 7
Spread a tablespoon of unsalted caramel sauce in the center of each dough circle. Sprinkle with chopped pecans.
Tip: Use a fork to sprinkle the pecans evenly.
- 8
Fold the dough over the filling to form a triangle or a rectangle, depending on your preference.
Tip: Press the edges to seal the pastry.
- 9
Brush the tops with heavy cream and sprinkle with flaky sea salt.
Tip: Use a spatula to spread the cream evenly.
- 10
Bake for 20-25 minutes, or until golden brown.
Tip: Use a toothpick to check for doneness.
- 11
While the rugelach are still warm, melt the velveta cheese in a saucepan over low heat.
Tip: Stir until the cheese is smooth and melted.
- 12
Drizzle the melted cheese over the rugelach and serve.
Tip: Enjoy warm and gooey!
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