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Instructions:
Make the Dough:
In a large bowl or food processor, combine flour, salt, and sugar.
Add butter and cream cheese. Mix until the dough starts to clump together. Avoid overmixing.
Divide the dough into two equal portions, flatten into disks, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
Prepare the Filling:
In a small bowl, combine the brown sugar, cinnamon, and chopped nuts. Set aside.
Assemble the Rugelach:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Roll one disk of dough into a 10-12 inch circle on a lightly floured surface.
Spread half the jam thinly across the dough. Sprinkle half the nut mixture and optional chocolate chips evenly over the jam.
Use a knife or pizza cutter to cut the dough into 12 wedges (like pizza slices).
Starting from the wide edge, roll each wedge toward the point to form a crescent shape. Place the rugelach seam-side down on the baking sheet.
Repeat with the second disk of dough.
Bake:
Beat the egg with 1 tablespoon water and brush the tops of the rugelach. Sprinkle with a little sugar if desired.
Bake for 22–28 minutes, or until golden brown.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Serving and Storage Tips:
Rugelach are delightful served slightly warm with a cup of tea or coffee.
Store in an airtight container at room temperature for up to 5 days.
For longer storage, freeze them in a single layer, then transfer to a zip-top bag. Thaw at room temperature or reheat in a low oven.
Variations:
Swap the nuts for raisins or dried cranberries.
Try different jams: strawberry, blackberry, or orange marmalade.
Use a cinnamon-sugar-butter spread in place of jam for a more danish-like flavor.
Add a pinch of orange zest or cardamom for a unique twist.
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