Lotus Biscoff Rugelach with Cookie Butter Icing

Biscoff Rugelach with Cookie Butter Icing
Biscoff Rugelach with Cookie Butter Icing

Ingredients:
Malawach dough (found in frozen section of local Kosher supermarket)
Biscoff cookie butter
1 egg

Directions:
Spread Biscoff cookie butter over malawach dough. Using a pizza cutter, cut triangles out then fold up from the largest end going inward, forming regulach. Place on parchment lined baking sheet. Whisk egg then brush over rugelach. Optional, top with cinnamon sugar. Bake on 375′ for 15 to 20 minutes until dough is golden brown. Serve with cookie spread icing.

Biscoff Cookie Spread Icing:
3/4 cup powdered sugar
1 tablespoon almond milk
1 tablespoon Biscoff cookie butter

Combine until smooth.

Biscoff Rugelach with Cookie Butter Icing
Lotus Biscoff Rugelach with Cookie Butter Icing

 

Print Friendly, PDF & Email

Share

4 thoughts on “Lotus Biscoff Rugelach with Cookie Butter Icing”

Leave a Reply

Your email address will not be published. Required fields are marked *

You might also like