Cinnamon Walnut Rugelach
Cinnamon Walnut Rugelach
    Ingredients
    For the Dough
    For the Filling
    Instructions
    1. In a mixing bowl, blend together the butter and cream cheese until well incorporated. Add the flour, sugar, and salt, blending well. Gather dough and divide into two balls. Refrigerate in plastic wrap for at least 1-2 hours. Meanwhile, make the filling. In a bowl, mix together the sugar, cinnamon, salt, and chopped walnuts. When dough is chilled, cut each ball into two pieces. You will have 4 dough balls to work with.
    For the Crescent Shape
    1. On a lightly floured surface, roll dough ball into an approximate 9″ circle 1/16 of an inch thick. Sprinkle ¼ of filling mixture over circle, leaving a ¼ inch border. Gently pat filling into dough. Cut circle into 12 wedges. Roll each wedge up starting at the wide end to form a crescent. Sprinkle top with filling mixture.
    For the Square Shape
    1. On a lightly floured surface, roll dough into a 9″ long rectangle. Sprinkle ¼ of filling mixture over dough, leaving a ¼ inch border. Gently pat filling into dough. Starting at the bottom, roll dough up tightly into tube shape. Gently flatten tube with your hands. Cut into 1″ squares. Sprinkle tops with filling mixture. Place pieces onto parchment lined (or lightly greased) baking sheet. Bake at 375ºF for about 15-18 minutes or until deep golden brown. Makes about 36 pieces. Dough can be made ahead and stored in plastic wrap for up to one week. Baked Rugelach can be frozen.