Dulce de Leche Rugelach


The recipe for rugelach is an heirloom in many Jewish families. Passed down from one generation to the next, it’s made year after year as a holiday treat. Classic versions are often filled with chocolate or rolled with sticky-sweet strawberry and apricot jam.

This version oozes smooth, creamy dulce de leche, rolled in plump cream cheese-filled dough, with toffee bits for extra crunch. We’re hoping this recipe will start a new tradition for every family looking to make a tasty treat. It’s similar enough to the classic for your grandmother to enjoy, and decadent enough for all your foodie friends to gush over.

 

Dulce de leche rugelach

Prep: 40 minutes
Total: 2 hours 15 minutes
Makes: 32 rugelach

Ingredients:

Dough:
1 1/4 cup all-purpose flour
1/2 tsp salt
1 tsp cinnamon
4 oz cold cream cheese, cubed
1/2 cup cold butter, cubed
1 egg yolk
1 tsp vanilla

Filling:
1/3 cup dulce de leche
1/3 cup + 1 Tbsp toffee bits (such as Skor)
1 egg yolk

 

 

rugelach

Directions:

1. Whirl flour and salt in a food processor. Add in butter and cream cheese, and pulse until mixture is evenly blended and crumbly. Add in egg yolk, vanilla and cinnamon, pulsing until a ball of dough forms in the food processor. Remove dough from food processor and divide into 2 equal portions. Form portions into discs and wrap in plastic wrap. Chill dough in refrigerator for 1 hour.

2. Preheat oven to 375° F. Line a baking sheet with parchment. Remove 1 disc of dough from refrigerator. Roll out into a circle about 12-inches wide and about 1/8-inch thick. With a paring knife, cut the dough along the centre into 16 equal triangles as if you were slicing a pizza. Spread 1/2 the dulce de leche over the dough and sprinkle with 1/2 the toffee bits. Separate 1 piece of dough from the circle. Beginning at the wider end of the triangle, roll toward the tip to form a tight roll. Repeat with remaining disc of dough. Arrange on prepared baking sheet about and 1 inch apart from each other.

3. Mix egg yolk with 1 Tbsp of water. Brush mixture over rugelach. Sprinkle remaining toffee bits over rugelach. Bake until rugelach are golden brown, about 20 minutes. Let cool for 15 minutes before serving.

 

 

 

Source: www.foodnetwork.com