Rugelach

Dough:
1 stick of unsalted butter
4oz of cream cheese
1 cup of all purpose or pastry flour

Quick and easy fillings:
can of almond paste
can of poppy seed filling
favorite jam or preserves

Glaze:
1 teaspoon of H2O
egg
turbanado sugar
crushed walnuts (optional)

In a food processor or by hand, mix the dough thoroughly and place in the fridge, to harden, for about an hour. Lightly flour a smooth flat surface, divide the cold dough into two pieces for easier handling. With a rolling pin, flatten the dough to a 1/4 inch thickness. Trim the edges so that you have a square piece of dough. For easier cutting, try a pizza cutter, once you have your square, you will want to cut out long triangular shaped strips so that when you roll the dough they will look like mini crescent rolls. Spread a thin, even layer of filling and roll dough. Lay rolls on a baking sheet lined with parchment. The glaze is really just an egg wash with sugar crystals sprinkled over. For an added taste you can include crushed walnuts to the filling or ground walnuts sprinkled with the sugar.

Place in a pre-heated oven, set to 350 degrees F. Should bake for about 25-30 minutes or until a light golden brown. Let cool and enjoy with a hot mug of tea.

This is a Jewish cookie recipe with a flare. I love pastries with poppy seed filling but traditional rugelach is made with apricot jam or a walnut filling...still good, but I like this one better.