Blueberry Basil Rugelach - dough

Method

• In a microwave safe bowl, stir the blueberry preserves and chopped basil. Cover and refrigerate until ready to use.
• In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, cream cheese, vanilla, and sugar on medium speed until light and fluffy. Scrape the sides of the bowl.
• On slow speed, mix in the egg yolk. Scrape the sides of the bowl.
• Add the flour, salt, cinnamon, and lemon zest and mix until just incorporate.
• Split the dough into three pieces and wrap in plastic wrap. Refrigerate 2-3 hours.
• Preheat oven to 375 degrees. Line a baking sheet with a silicon baking mat or parchment paper if you don't have one.
• Remove the blueberry and basil mixture from the refrigerator. Microwave 30 sec to 1 minutes or until the mixture is thinner and easier to spread. Set aside.
• Generously dust a large, clean surface with powdered sugar. Remove one of the three pieces of dough from the refrigerator and turn it out onto the dusted surface.
• Working carefully so the dough does not stick, roll out the rugelach dough to 1/8" thickness.
• Spoon a third of the preserves onto the rolled out dough and spread until it is evenly distributed.
• Using a pizza cutter, cut the dough into 4 pieces. Cut each of the 4 pieces into 4 additional pieces. You should now have 12 triangular pieces of a similar size.
• Remove one triangle from the larger circle at a time. Carefully roll each piece, starting with the widest part (or base) of the triangle.
• Place the rugelach onto the baking sheet and into the refrigerator for 15 minutes.
• Remove the baking sheet from the refrigerator, and bake in the preheated oven for 12-15 minutes or until golden brown.