Best Ever Rugelach

Ingredients and Weight:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• Filling of your choice (see variations below)

Preparation Time:

• 15 minutes

Cooking Time:

• 25-30 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the egg and vanilla extract.
4. Gradually add the flour and salt, mixing until just combined.
5. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
6. Divide the dough into 8 equal pieces.
7. On a lightly floured surface, roll out each piece of dough into a 12-inch (30 cm) circle.
8. Spread your desired filling over the dough, leaving a 1-inch (2.5 cm) border around the edges.
9. Starting from one edge, roll the dough up tightly into a log.
10. Place the logs on a parchment paper-lined baking sheet.
11. Bake for 25-30 minutes, or until golden brown.
12. Let cool on the baking sheet for 10 minutes before slicing and serving.

Nutritional Information:

• Calories: 250 (per serving)
• Total Fat: 13g
• Saturated Fat: 8g
• Cholesterol: 45mg
• Sodium: 180mg
• Carbohydrates: 28g
• Protein: 2g

Dish Characteristics:

• Crisp and flaky pastry
• Sweet and flavorful filling
• Variety of fillings to choose from
• Perfect for breakfast, dessert, or a snack

User Comments:

• "These are the best rugelach I've ever had! The pastry is perfect and the filling is so delicious."
• "I love that you can make these with any kind of filling you want. I've tried them with apple, cinnamon, and walnut; chocolate; and strawberry. They're all amazing!"
• "These rugelach are so easy to make and they always turn out perfectly. I've even made them with my kids and they had a blast."

Special Precautions and Tips:

• Be sure to refrigerate the dough for at least 1 hour before rolling it out. This will help the dough to relax and make it easier to work with.
• If the dough becomes too sticky, you can add a little more flour.
• Don't overfill the logs with the filling. This will make them difficult to roll up and they may burst open in the oven.
• Let the rugelach cool on the baking sheet for a few minutes before slicing them. This will help them to stay together.