Rugelach

   A sweet treat, rugelach (pronounced roo-ge-la) is a bit time consuming but well worth the effort. The pastry is a tender mix of butter and cream cheese, and the filling can be as rich or as basic as you desire. I didn't have any chocolate chips this time so they were omitted. I think I used a little too much jam - it can be spread quite thinly - as it oozed out during cooking. However, the end results were more than just good; they were decadent!

Dough

1 cup all-purpose flour
1/4 tsp. salt
4 oz. cream cheese, cut in 4 pieces
1/2 cup butter, cut in 4 pieces
 
Filling

2/3 cup jam or jelly
2 tbsp. sugar
1/2 tsp. cinnamon
1/4 cup chopped nuts
1/4 cup currants
4 oz. mini chocolate chips



Glaze

1 egg
1 tsp. cold water
2 tbsp. sugar

For Dough, place flour and salt in food processor; scatter over room temperature butter and cream cheese. Pulse 6 to 10 times, then process until dough forms large curds - don't let it form a ball on the blade. Turn dough out and gather into a ball and divide in half. Shape each half into a disc; wrap in plastic wrap and refrigerate at least 2 hours or up to 1 day. 
For Filling, heat jam in microwave just until it melts. Cool. In a small bowl mix sugar and cinnamon. Line 2 baking sheets with parchment paper or silicon mat.
Remove one disc from fridge. On sheet of waxed paper, roll into about 11 inch circle. Brush jam on top, sprinkle on half of cinnamon sugar, scatter on half of nuts, currants and chocolate chips. Cover with sheet of waxed paper and gently press filling into dough. Remove paper.
Using pizza wheel or sharp knife, cut dough into 12 triangles, by first cutting into quarters and then cutting each quarter in three. Starting at the base of each triangle, roll up dough the form crescent. Arrange rugelach, seam side down on baking sheet; refrigerate at least 30 minutes or, covered, overnight. Repeat with second dough disc.
Preheat oven to 350C.
For glaze, combine egg and water and use to brush each rugelach. Sprinkle with sugar. Bake in oven for 20 to 25 minutes until puffed and golden. Cool on baking sheets on wire racks.