Toffee Rugelach
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
These toffee rugelach are my absolute favorite way to impress guests without spending hours in the kitchen. With just 20 minutes of prep and 35 minutes of baking, you'll have elegant pastries that taste like they came from a fancy bakery. The cream cheese dough is incredibly forgiving and simple to work with, even if you're new to rugelach. I love that nuts provide healthy fats and protein to balance out the sweet toffee filling, making these feel a bit more wholesome than typical desserts. Best of all, they're budget friendly since you probably have most ingredients on hand already.
Ella x
Ingredients
- 250 gall-purpose flour(null)
- 225 gcold unsalted butter(null)
- 100 gconfectioners' sugar(null)
- 150 glight brown sugar(null)
- 6 gsalt(null)
- 2 egglarge eggs(null)
- 50 gunsalted butter, melted(null)
- 50 mlgolden syrup(null)
- 150 gtoffee bits(null)
- 100 gmixed nuts(null)
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a baking sheet with parchment paper.
Tip: To prevent the rugelach from sticking to the baking sheet.
- 2
In a large bowl, cream together the butter and confectioners' sugar until light and fluffy.
Tip: Make sure to scrape down the sides of the bowl frequently.
- 3
Gradually add the light brown sugar and mix until well combined.
Tip: Use a rubber spatula to ensure everything is incorporated evenly.
- 4
Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.
Tip: Make sure the eggs are well mixed before adding the next.
- 5
Add the flour and mix until just combined.
Tip: Be careful not to overmix the dough.
- 6
Stir in the melted butter, golden syrup, and salt until well combined.
Tip: Make sure everything is fully incorporated.
- 7
Gradually add the toffee bits and mixed nuts, stirring until evenly distributed.
Tip: Be gentle to avoid crushing the nuts.
- 8
Roll out the dough to a thickness of about 3 mm. Cut into desired shape and size.
Tip: Use a sharp knife or pastry cutter to get clean edges.
- 9
Place the rugelach on the prepared baking sheet, leaving about 2 cm of space between each pastry.
Tip: Make sure they don't touch each other.
- 10
Bake for 20-25 minutes, or until the pastry is golden brown.
Tip: Keep an eye on them to avoid overcooking.
- 11
Allow the rugelach to cool completely on the baking sheet before serving.
Tip: This will help them set and make them easier to handle.
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