Salted Caramel Rugelach
Prep
15 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These salted caramel rugelach are my go to when I want to impress someone without spending hours in the kitchen. The whole recipe comes together in just 40 minutes from start to finish, making them perfect for unexpected guests or when a homemade dessert craving strikes. I love using pecans here because they're packed with heart healthy fats and antioxidants, so I feel a little less guilty about indulging. The combination of buttery, flaky dough with the sweet and salty caramel filling is absolutely irresistible, and honestly, they're so much simpler to make than people think.
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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