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Addie's Puff Pastry Rugelach
...in your mind.
Addie's Puff Pastry Rugelach

Addie's Puff Pastry Rugelach

Serves 6-10 - Viewer Addie’s Rugelach

Serves 6-10

Ingredients

  • 1 sheet ready-made puff pastry
  • 3/4 cup mini chocolate chips
  • 1/4 cup brown sugar
  • 3 tablespoons granulated sugar
  • 1/3 cup pecans
  • 1/4 tsp cinnamon
  • Pinch of nutmeg
  • 4 oz cream cheese, room temperature
  • 2 tablespoons strawberry jelly
  • 1 egg beaten with 1 Tsp water

Directions

  1. Heat oven to 375 degrees
  2. Thaw pastry to room temperature
  3. In a bowl mix together all ingredients except for the cream cheese jam, and egg/water
  4. On a cookie sheet, place a piece of parchment paper and puff pastry opened on top of paper
  5. Spread the cream cheese down the center of the pastry then the jam on top of the cream cheese
  6. Sprinkle mixture evenly on top of cream cheese & jam
  7. With a scissor or knife, cut the dough on each side of the mixture on an angle about a half inch apart
  8. Braid it starting with the first strip and overlapping side to side on top of the mixture
  9. Turn the ends under or press together with a fork to seal
  10. Brush the pastry with the egg/water mixture
  11. Bake for 25 minutes or until golden brown
  12. Let cool for 15 minutes before cutting
  13. Serve warm or at room temperature
Addie's Puff Pastry Rugelach

Addie's Puff Pastry Rugelach

Serves 6-10 - Viewer Addie’s Rugelach

Serves 6-10

Ingredients

  • 1 sheet ready-made puff pastry
  • 3/4 cup mini chocolate chips
  • 1/4 cup brown sugar
  • 3 tablespoons granulated sugar
  • 1/3 cup pecans
  • 1/4 tsp cinnamon
  • Pinch of nutmeg
  • 4 oz cream cheese, room temperature
  • 2 tablespoons strawberry jelly
  • 1 egg beaten with 1 Tsp water

Directions

  1. Heat oven to 375 degrees
  2. Thaw pastry to room temperature
  3. In a bowl mix together all ingredients except for the cream cheese jam, and egg/water
  4. On a cookie sheet, place a piece of parchment paper and puff pastry opened on top of paper
  5. Spread the cream cheese down the center of the pastry then the jam on top of the cream cheese
  6. Sprinkle mixture evenly on top of cream cheese & jam
  7. With a scissor or knife, cut the dough on each side of the mixture on an angle about a half inch apart
  8. Braid it starting with the first strip and overlapping side to side on top of the mixture
  9. Turn the ends under or press together with a fork to seal
  10. Brush the pastry with the egg/water mixture
  11. Bake for 25 minutes or until golden brown
  12. Let cool for 15 minutes before cutting
  13. Serve warm or at room temperature