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Salted Caramel Rugelach

Salted Caramel Rugelach

Ingredients

Pastry:

  • 8 oz cream cheese
  • ¼ cup sugar
  • 2 cups flour
  • 8 oz cold butter cut into small pieces
  1. Combine all ingrdients in a food processor
  2. Pulse until the dough comes together
  3. Turn onto a sheet of baking paper – form into 2 disks and refrigerate

Filling:

  • ½ cup dark brown sugar
  • ½ teaspoon ground cinnamon
  • 1 Tablespoon finely ground Salted Caramel coffee
  • 1 cup mini chocolate chips
  • 2 tablespoons soft butter
  • 1 egg white whisked

Directions

  1. . Combine brown sugar, cinnamon and coffee. Set side
  2. . Roll out one of the pastry disks into a 6X10 rectangle
  3. . Spread 1 tablespoon butter evenly over the pastry
  4. . Sprinkle half brown sugar mixture evenly over the butter
  5. . Sprinkle ½ the chocolate chips evenly over the brown sugar
  6. . Brush a little egg white on the long edge and roll up tightly
  7. . Wrap the log in parchment paper and refrigerate
  8. . Repeat the process with the rest of the pastry dough and filling
  9. . At this point the logs can be frozen until ready to use – place in refrigerater to defrost before cutting
  10. . Heat oven to 375
  11. . Slice log into 1/3” slices and place on parchment paper lined baking sheet
  12. . Bake for about 20 minutes or just until the pastry is lightly browned
  13. . Remove from oven and place on cooling rack
Glaze: 
  • 2 cups confectioner’s sugar
  • 1-2 Tablespoons strong brewed Salted Caramel coffee
  • Stir until smooth and drizzle over the Rugelach

This recipe was developed for the Cultured Cup by Kyra Effren

Copyright The Cultured Cup

 

 

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