All the yumminess of classic rugelach, baked into a super-simple bar cookie.
1 250 g block cream cheese, chilled, cut into cubes
3/4 cup unsalted butter, chilled, cut into cubes
2 cups all-purpose flour
1/2 tsp salt
3/4 cup raspeberry jam, or apricot jam
1/2 cup toasted chopped pecans, or walnuts
1/2 cup mini chocolate chips
1 egg yolk
coarse sugar, for decorating
Place pastry ingredients in a food processor. Pulse until cheese and butter are broken down into small chunks and dough starts to come together. Turn onto a lightly floured counter and gently knead to form a ball.
Divide dough in half and form into 2 discs. Wrap each in plastic and refrigerate at least 1 hour or overnight.
Let dough sit on counter for 30 minutes. On a lightly floured surface, roll each disc into a 9 x 13 in (22.5 x 32.5 cm) rectangle.
Whisk egg yolk with 1 tbsp (15 mL) water. Place 1 rectangle in an ungreased 9 x 13 in (3 L) baking pan. Lightly brush with egg mixture. Spread jam overtop, then sprinkle with nuts and chocolate chips. Lightly brush egg mixture over remaining dough rectangle. Place egg-side down over jam filling. Press edges to seal.
Brush top of pastry with more egg mixture. Using the tip of a knife, score decorative diagonal slashes all over pastry. Generously sprinkle with sugar.
Bake in preheated 350°F (180°C) oven until pastry is deep golden, 35-40 minutes. Run a thin-bladed knife around edges to loosen.
Cool completely, then cut into fingers, squares or bars. Store in an airtight container and refrigerate up to 5 days or freeze up to 1 month.
In 1 finger: 78 calories, 1 g protein, 5 g fat, 8 g carbs
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