Rugelach with Cream Cheese - EPPYC
Pastries often lose their layers and turn into cookies. This Rugelach stays flaky by keeping the fat cold, explained in the Why the Texture Works section.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eppyc.com.
Ingredients
- 280g all-purpose flour
- 115g unsalted butter, chilled and cubed
- 225g cream cheese, cold and cubed
- 65g granulated sugar
- 5ml vanilla extract
- 1.5g salt
- 115g unsalted butter, softened
- 150g dark brown sugar, packed
- 10g ground cinnamon
- 60g finely chopped walnuts
- 60ml apricot jam
- 30g powdered sugar
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