White Chocolate Rugelach

Instructions

1. 1

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

2. 2

   In a large mixing bowl, whisk together the flour, granulated sugar, and salt.

   Tip: Make sure to sift the flour to remove any lumps.

3. 3

   Add the cold butter to the bowl and use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.

4. 4

   Press the mixture into a flat disc and wrap it in plastic wrap. Refrigerate for at least 30 minutes.

5. 5

   In a separate bowl, melt the white chocolate chips in the microwave in 30-second increments, stirring between each interval, until smooth.

6. 6

   Add the confectioners' sugar, eggs, and dried fruit to the melted white chocolate and mix until well combined.

7. 7

   Roll out the chilled pastry on a lightly floured surface to a thickness of about 3mm.

8. 8

   Spread the white chocolate mixture over the center of the pastry, leaving a 2.5cm border around the edges.

9. 9

   Fold the edges of the pastry up over the filling, pressing gently to seal.

10. 10

    Cut the rugelach into 8 equal pieces and place them on the prepared baking sheet.

11. 11

    Bake for 25-30 minutes, or until the pastry is golden brown.