Instructions

1. Pulse flour and salt together in a food processor. Add butter and cream cheese and pulse until a dough starts to combine well. Turn dough out onto a clean surface and divide in half. Shape each into a disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
2. When ready to roll, place dough at room temperature for 15 minutes to make it easier to handle. Preheat oven to 350°, then line 2 large baking sheets with parchment. For jam filling: Place one disk of dough on a lightly floured surface and roll into a 12” circle, about ¼” thick. Place jam in a microwave safe bowl and heat until liquified, 10 seconds. Spread jam over dough and sprinkle with cinnamon sugar.
3. For walnut filling: In a food processor, pulse walnuts, sugar, and cinnamon together into fine crumbs. Place one disk of dough on a lightly floured surface and roll into a 12” circle, about ¼” thick. Spread walnut filling over dough and lightly press into dough with your hands.
4. Using a pizza cutter or knife, cut dough into 16 triangles. Starting at the bigger end, roll up each triangle and place on prepared baking sheets. Place into freezer for 15 minutes. Repeat with second disc of dough.
5. Brush rugelach with egg wash and sprinkle with coarse sugar. Bake until golden, 20 minutes. Let cool before serving.

• Servings : 16
• Course : Dessert
• Recipe Type : HanukkahHoliday