This Polish cookie begins with a tender cream cheese dough and is paired with a sweetly spiced cinnamon brown sugar filling. Mix it up by changing out the filling with nutella, adding some nuts, jam...the possibilities are endless.
Powdered sugar for working surface and rolling pin
Make the cream cheese dough:
Combine the flour and salt in a large food processor.
Pulse 3-4 times to combine.
Add the cold and cubed butter and cream cheese.
Pulse until the mixture is crumbly with large chunks of butter/cream cheese, about 12 pulses.
Add the egg yolk and vanilla.
Process until dough comes together on one side of the food processor.
Turn out onto a cutting board.
Form into one large ball and then cut into 4 equal pieces.
Form each individual piece into a ball, press down to form a disc, and wrap tightly in plastic wrap.
Chill for 2 hours or overnight.
Make the filling:
In a small bowl, combine the filling ingredients and stir well. Set aside.
Assemble the rugelach:
Remove the chilled dough from the refrigerator and allow to rest at room temperature for about 3 minutes to soften slightly (you may want to remove each disc one at a time so the dough will remain cold).
Add one tablespoon of powdered sugar to a clean work surface and spread into a thin layer.
Lightly dust a rolling pin with powdered sugar.
Roll out one of the discs into a 12 inch circle using powdered sugar on the working surface and on the rolling pin to keep from sticking.
Spread about 1/4 of the sugar mixture all over the top of the dough.
Use a cookie cutter to cut 16 slices (pizza style) for smaller cookies or 8 slices for larger cookies.
Roll up each slice into a crescent and place, seam side down, on a lightly greased cookie sheet.
Bake at 375 for 14-16 minutes or until the top is a golden brown.