Romanian Jam-Filled Rugelach Cookies

Melt the butter over low heat.

Pour the cream into your dough-preparation bowl.

Stir in the melted butter, followed by the yeast.

Gradually incorporate the flour, only adding enough to achieve a soft, non-sticky dough.

Let the dough cool for 10-15 minutes or longer if needed.

Knead briefly once more after cooling.

Divide the dough into 14-16 walnut-sized pieces.

Roll these into balls on a floured surface.

Roll each dough ball into a thin, round sheet of about 1.5-2 mm thickness. Cut into 8 uniform strips, add a bit of filling to each, and roll them up.

To speed up the process, consider working with a partner - one person applies the filling, the other rolls.

Arrange the rugelach on a baking tray and bake for 20 minutes at 180°C (the dough's butter content prevents sticking, so no greasing necessary).

Remove the rugelach from the oven when they turn slightly pink. Avoid browning, as it can lead to overly dry cookies.

Transfer the rugelach to a plate and let them cool completely.

Dust the cooled rugelach with powdered sugar (vanilla powdered sugar is especially tasty). Store them in a bag or box. They can last up to 1-2 weeks, though they're often enjoyed much sooner!

Enjoy your homemade Romanian Jam Rugelach Cookies!