Rugelach
 
Ingredients
Pastry:
  • 1 cup salted butter, softened
  • 8 oz cream cheese, softened
  • 2 cups flour
Filling:
  • ½ cup brown sugar, packed
  • ½ cup walnuts
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla
  • 1 egg, beaten
  • sugar for sprinkling
Instructions
Pastry:
  1. Cream the butter and cream cheese together with an electric mixer.
  2. Add flour and mix until consistent.
  3. Divide dough in two pieces, wrap in plastic wrap and flatten into discs.
  4. Chill dough for at least 30 minutes.
Filling
  1. In a food processor, process the brown sugar, walnuts, cinnamon, and vanilla until you have a grainy mixture with no large pieces of walnuts.
Assemble:
  1. Preheat oven to 350ºF and line two cookie sheets with parchment paper.
  2. Roll out one disc of dough into a circle that is about ⅛ inch thick.
  3. Spread half of the filling over the circle and cut into 12 equally sized wedges.
  4. Roll each wedge, starting with the wider side.
  5. Place cookies on the lined cookie sheets.
  6. Brush each cookie with a little egg wash and sprinkle with a little granulated sugar.
  7. Repeat steps 2-6 with the second disc of dough.
  8. Bake for 26-30 minutes.
  9. Let the cookies cool on the pan.
  10. Store in an airtight container.
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/rugelach/