Rugelach

Ingredients

• 300 g flour
• 1.5 tsp Baking Powder
• 0.5 tsp Salt
• 200 g butter
• 150 g sugar
• 1 egg
• 1 tsp bourbon vanilla
• 1 tbsp milk
• 100 g chopped hazelnuts
• 100 g chopped almonds
• 100 g chopped walnuts
• 1 tbsp sugar
• 3 tbsp honey
• 2 tsp Cinnamon
• 1 Egg white

Instructions

1. 1.

   Mix dry ingredients. Beat the egg. Add butter, milk and egg to the dry mix and knead into a smooth dough. Wrap in foil and chill for 1 hour. Preheat oven to 200°C. Line a baking sheet with parchment paper. Roll out the dough on a floured surface to 4-5 mm thickness. Cut rectangular pieces about 10-15 cm long.

2. 2.

   For the nut filling, briefly toast the nuts in a dry pan. Remove and caramelize honey and sugar over low heat. When the mixture is thin, stir in the nuts and cinnamon and work immediately.

3. 3.

   Place 1–2 tsp of the nut mixture on each dough piece and roll tightly. Seal with a little egg white. Bake the rolls for 8–10 minutes until golden yellow.