Cream Cheese Rugelach
Apr
The buttery flavor of these rugelach is complimented by a decadent white chocolate and hazelnut filling.
In an electric mixer, cream butter and cream cheese until combined and smooth.
Add flour and salt. Fold gently to incorporate. Wrap in plastic wrap and refrigerate at least 2 hours or up to 2 days.
Remove from refrigerator and let come to room temperature.
Preheat oven to 350°F. Line 2 sheet pans with Silpat mats or parchment paper.
Divide dough into four parts.
Roll one piece into an 8”x18” rectangle, approximately 1/8” thick. Trim edges with a knife to straighten. Spread 1/2 cup Rosemarie Spread on the dough. Top with 1/2 cup White Chocolate Spread, leaving a 1/2” border on the bottom edge.
Starting at the long side, roll dough into a tight log. Using a sharp knife,score log every inch cutting through just the top layer. Place rugelach on prepared pan. Bake for about 25 Minutes until golden brown. Let cool on wire rack.
Sprinkle with confectioners’ sugar before serving.