The buttery flavor of these rugelach is complemented by a decadent white chocolate and hazelnut filling.
Yields 72 Rugelach
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 two hours or up to two days.
Remove from refrigerator and let come to room temperature.
Preheat oven to 350 degrees Fahrenheit. Line two sheet pans with Silpat mats or parchment paper.
Divide dough into four parts.
Roll one piece into an eight- x 18-inch rectangle, approximately 1/8-inch 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-inch 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 20 to 30 minutes, until golden brown. Let cool on wire rack.
Sprinkle with confectioners’ sugar before serving.
Rosemarie and White Chocolate Spreads are available at The Peppermill or on our website.