Delicious Rugelach

For dough 1, sift flour with baking powder into a bowl, add sour cream, and knead the dough.

For dough 2, sift flour with baking powder into a bowl, add softened butter, and knead the dough.

Roll each dough into a ball and place them on a floured work surface.

Separately, roll out each dough into a sheet about 1.5 cm thick, then stack the sheets one on top of the other.

Roll the combined dough into a 1 cm thick sheet and fold it like an envelope.

Roll out into a sheet again and fold like an envelope. Repeat the folding and rolling process 2 more times.

Then fold the dough like an envelope once more, wrap in plastic wrap, and refrigerate for 30 minutes.

I made a double batch of dough, so after chilling I rolled it out slightly and cut it into 2 pieces, keeping the second piece in the fridge while working with the first.

Remove the dough from the fridge, roll it out into a rectangular sheet 0.5 cm thick, cut into 2 long strips, and cut each strip into triangles with a base of about 4-5 cm.

Place the filling at the base of the triangles and roll them up into rugelach while gently stretching them sideways.

Pinch the corners of the triangle's base so the center of the rugelach doesn't end up too thick.

Place the rugelach on a baking sheet with some space between them and bake in a preheated oven at 180°C until golden brown (about 12-15 minutes).