Salted Chocolate Rugelach

Instructions

1. 1

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

   Tip: Use parchment paper to prevent the rugelach from sticking.

2. 2

   Roll out the flaky pastry dough to a thickness of about 3mm (1/8 inch). Transfer the dough to a lightly floured surface.

   Tip: Use a light touch to avoid overworking the dough.

3. 3

   Spread the chocolate chips evenly over one half of the dough, leaving a 1cm border around the edges.

   Tip: Make sure to cover the entire surface, but avoid overloading the dough.

4. 4

   In a small bowl, whisk together the heavy cream, salt, and vanilla extract. Brush the cream mixture over the chocolate chips.

   Tip: This will help the cream spread evenly during baking.

5. 5

   Fold the other half of the dough over the chocolate filling, pressing gently to seal the edges.

   Tip: Use a light touch to avoid overworking the dough.

6. 6

   Brush the tops of the rugelach with the melted butter.

   Tip: Use a light touch to avoid creating a sticky surface.

7. 7

   Sprinkle the confectioners' sugar over the rugelach.

   Tip: This adds a nice textural element and flavor contrast.

8. 8

   Cut the rugelach into 8 equal pieces. Place them on the prepared baking sheet, leaving about 2cm of space between each pastry.

   Tip: Use a sharp knife to cut the rugelach cleanly.

9. 9

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

   Tip: Rotate the baking sheet halfway through the baking time to ensure even cooking.