Rugelach

Dough:

• 4 ¼ oz (118 g) all-purpose flour
• 4 ounces cold unsalted butter, cubed
• 4 oz cold cream cheese, cubed
• 1/8 teaspoon kosher or sea salt, or a pinch of table salt

Filling:

• 2 ¼ oz walnuts, toasted and finely chopped
• 2 tablespoons granulated sugar, divided
• 1 tablespoon (15ml) clover or wildflower honey
• 1 tablespoon (15ml) freshly squeezed orange or lemon juice
• ¼ teaspoon ground cinnamon, divided
• 1/8 teaspoon freshly grated nutmeg
• 2 tablespoons fresh bread crumbs

Glaze:

• 1 large egg yolk whisked with 1 teaspoon (5ml) cold water

Topping:

• ½ tsp granulated sugar
• ½ tsp cinnamon

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Put dough ingredients in blender or food processor. Pulse until blended. Roll into 5" circle. Refrigerate for about 1 hour, or freeze thoroughly and then thaw overnight in fridge.

Mix filling ingredients in small bowl. You can be very flexible with the filling (e..g replace honey with maple syrup and nuts with pecans, or use a blend of jam and nuts for a fruit flavor).

Roll out dough to 9" circle, trimming edges to give a firm circle. Coat with filling, leaving ½" border uncovered.

Cut circle into 16 wedges; roll up into rolls. Place on parchment-lined baking sheet and freeze for 20 minutes, or freeze solid and thaw overnight in fridge.

Brush with egg wash. Sprinkle topping on egg wash. Bake at 375°F for 22–25 minutes.

Variations: replace filling with any mix of jam, nuts, etc.