White Chocolate Rugelach
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These White Chocolate Rugelach cookies are my go to when I want something elegant but don't have all day in the kitchen. With just 45 minutes from start to finish, they're perfect for busy weeknights or last minute gatherings. The white chocolate melts beautifully into every swirl while dried cranberries and cherries add both tartness and natural antioxidants to brighten up the sweetness. What I love most is how forgiving this dough is to work with, and the ingredients are things I usually have on hand, making it an affordable indulgence that feels fancy without breaking the bank.
Ella x
Ingredients
- 300 gall-purpose flour(sifted)
- 100 ggranulated sugar
- 200 gcold unsalted butter(cut into small pieces)
- 400 gwhite chocolate chips
- 50 gconfectioners' sugar
- 2 egglarge eggs
- 2 gsalt
- 150 gdried fruit (such as cranberries or cherries)
- 50 mlunsalted milk
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 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
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
Press the mixture into a flat disc and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
- 5
In a separate bowl, melt the white chocolate chips in the microwave in 30-second increments, stirring between each interval, until smooth.
- 6
Add the confectioners' sugar, eggs, and dried fruit to the melted white chocolate and mix until well combined.
- 7
Roll out the chilled pastry on a lightly floured surface to a thickness of about 3mm.
- 8
Spread the white chocolate mixture over the center of the pastry, leaving a 2.5cm border around the edges.
- 9
Fold the edges of the pastry up over the filling, pressing gently to seal.
- 10
Cut the rugelach into 8 equal pieces and place them on the prepared baking sheet.
- 11
Bake for 25-30 minutes, or until the pastry is golden brown.
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