Rugelach with assorted fillings

There is no sugar in the dough and the filling is up to you, so the rugelach never turn out cloying. They are quick to make and disappear just as fast.

Ingredients

For the dough

• butter — 180 g
• sour cream 20% — 200 g
• egg — 1
• flour — 450 g
• baking powder — 1 tsp

For the filling

• boiled condensed milk (look for proper boiled sweetened condensed milk; it can be bought ready-made or boiled at home)
• soft chocolate or chocolate spread
• grated apple + sugar + cinnamon

Method

1. Melt the butter.
2. In a deep bowl, mix the melted butter with the sour cream and the egg.
3. Add the flour with the baking powder and bring the dough together. Roll it into a ball and chill for 30 minutes.
4. Divide the ball into three pieces.
5. Roll each piece into a circle and cut it into wedges.
6. Roll each rugelach in sugar.
7. Place on a baking tray lined with baking paper.
8. Bake for 25–30 minutes in an oven preheated to 180°C. Take them out as soon as they turn golden.