Toffee Rugelach
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
Crispy pastry pockets filled with a rich, buttery toffee filling and crunchy nuts.
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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