Rugelach (filled Cream Cheese Cookies)

Total Time: 1 hr 12 mins Preparation Time: 50 mins Cook Time: 22 mins

Ingredients

• 1/2 lb unsalted butter, softened
• 8 ounces cream cheese, softened
• 2 cups all-purpose flour
• 1 tablespoon icing sugar
• 1 pinch salt
• 1/2 cup butter, melted
• 1/4 cup sugar (during the holidays, i use one of those coloured sugars)
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 1/2 cups finely chopped nuts (i like to use walnuts, almonds or hazelnuts)
• 3 tablespoons butter, melted
• 1 cup ground almonds
• 1 cup jam (i like to use apricot, peach, strawberry or raspberry)
• 3 tablespoons butter, at room temperature, combined with
• 1 cup chocolate chips
• 3 tablespoons butter, at room temperature combined with
• 3/4 finely chopped dates, and
• 1/2 teaspoon cinnamon

Recipe

• 1 in a mixing bowl or food processor, cream the butter and cream cheese together.
• 2 add the pinch of salt and sugar.
• 3 beat in the flour, a little at a time.
• 4 knead the dough lightly until all the flour is incorporated.
• 5 divide the dough into 4 equal portions and refrigerate at least 1 hour.
• 6 prepare one of the fillings by combining the ingredients (except the 1/4 cup sugar for the topping) and set aside.
• 7 flour the surface you will be rolling out the pastry on very generously.
• 8 this is a delicate dough and is apt to stick.
• 9 roll out one of the portions of dough into a 10 inch in diameter circle.
• 10 with a knife or pastry wheel, cut the pastry into 10-12 pie-shaped wedges (depending on how large or small you want the rugelach to be- i go for smaller).
• 11 if the dough is sticky, dust it with a little flour.
• 12 sprinkle or spread a little of the filling of your choice on each little wedge.
• 13 beginning at the wide edge, roll the dough up toward the point, as you would make a crescent roll or a croissant, turning the ends in slightly to achieve the crescent.
• 14 place on an ungreased cookie sheet and brush with melted butter and sprinkle with a tiny bit of the topping sugar (this step can also be done just before baking and ensure that the sugar is not knocked off in the freezer).
• 15 repeat with the rest of the dough and filling.
• 16 at this point, i pop the cookie sheet directly into my freezer and freeze the rugelach individually.
• 17 when frozen, i pack them into ziploc bags to use at whim over the holidays (and not just) so they can be freshly-baked for any occasion.
• 18 preheat oven to 350°f and bake for 20-25 minutes, or until golden, brushing with melted butter after 15 minutes if desired.