Rugelach Filled Cream Cheese Cookies

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I cannot imagine holiday-time without rugelach around. They are the most addictive, filled cookie ever! I usually make 2-3 times the recipe (inviting a friend over for coffee, chat and helpful rolling), then freeze and bake as needed. You will have none left by the end of the holidays, trust me. The bake time is approximate - it could be slightly more or slightly less, depending on how big you make the rugelach.

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Steps

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In a mixing bowl or food processor , cream the butter and cream cheese together.

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Add the pinch of salt and sugar.

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Beat in the flour , a little at a time.

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Knead the dough lightly until all the flour is incorporated.

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Divide the dough into 4 equal portions and refrigerate at least 1 hour.

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Prepare one of the fillings by combining the ingredients and set aside.

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Flour the surface you will be rolling out the pastry on very generously.

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This is a delicate dough and is apt to stick.

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Roll out one of the portions of dough into a 10 inch in diameter circle.

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With a knife or pastry wheel , cut the pastry into 10-12 pie-shaped wedges.

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If the dough is sticky , dust it with a little flour.

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Sprinkle or spread a little of the filling of your choice on each little wedge.

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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.

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Place on an ungreased cookie sheet and brush with mel.

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Ingredients

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unsalted butter, cream cheese, all-purpose flour, icing sugar, salt, butter, sugar, cinnamon, nuts, ground almonds, jam, chocolate chips, dates