Rugelach

Place the All-Purpose Flour (250 g) and Salt (1/4 tsp) in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine.

Add Unsalted Butter (225 g), Cream Cheese (225 g), and Egg (1). Pulse until the dough is moistened and crumbly with curd-like pieces about the size of peas.

Dump the dough out onto a work surface. Knead just until it comes together and shape into a square or rectangle. Divide the dough into 4 equal portions and flatten into 1-inch thick discs.

Wrap each disc in plastic wrap and refrigerate for at least 2 hours or overnight.

To make the filling, place the Brown Sugar (110 g), Granulated Sugar (2 Tbsp), Walnuts (125 g), Raisins (70 g) and Ground Cinnamon (1 1/3 Tbsp) in the bowl of the food processor and pulse until the walnuts and raisins are finely chopped. Transfer to a bowl and set aside until the dough is ready.

Preheat oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.

Remove one disc of dough from the refrigerator, unwrap it and place it on a lightly floured work surface. Dust the top of the dough lightly with flour, then use a rolling pin to roll it into a 10-11 inch circle, or just under an 1/8 inch thick.

Spread 1/2 cup of the filling over the dough and lightly press it into the dough with your hands.

Using a pizza cutter or very sharp knife, cut the dough into twelve equal wedges. Roll each wedge up, beginning with the wide end and ending with the point.

Place the rolls point-side down, about an inch apart, on the prepared baking sheets. Repeat with the remaining dough.

Bake for 25-30 minutes, or until the tops are lightly golden and the bottoms are golden and crisp. Transfer the rugelach to a rack to cool. Serve and enjoy!