Vanilla Rugelach

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Line a baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together flour, salt, and granulated sugar. Add the cold butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.

   Tip: Use ice water if the dough is too dry.

3. 3

   Add the eggs one at a time, mixing until the dough comes together in a ball.

   Tip: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

4. 4

   On a lightly floured surface, roll out the dough to a thickness of about 3 mm (1/8 inch).

   Tip: Cut into rectangles about 12 cm x 20 cm (4.7 in x 7.9 in).

5. 5

   In a bowl, mix the cream cheese, softened butter, and vanilla extract until smooth.

   Tip: Add confectioners' sugar and mix until combined.

6. 6

   Spread the cream cheese mixture evenly over the dough, leaving a 2 cm border around the edges.

   Tip: Sprinkle chopped almonds over the filling, if using.

7. 7

   Roll the dough into a tight log, starting from the long side. Cut into 12 equal pieces.

   Tip: Place the rugelach on the prepared baking sheet, leaving about 1 cm of space between each pastry.

8. 8

   Brush the tops with the beaten egg and bake for 15-20 minutes, or until golden brown.

   Tip: If using vanilla beans, place them on top of the rugelach before baking.

9. 9

   Let cool on a wire rack for 10 minutes before serving.

   Tip: Dust with confectioners' sugar, if desired.