Rugelach - cream cheese

Method

• To make the dough, cut the butter and cream cheese into 1-inch cubes.
• Place the butter, cream cheese, flour, and salt in a metal bowl and freeze for 30 minutes.
• Transfer the chilled ingredients to a food processor and pulse until the dough forms a shaggy ball, about 20 pulses.
• Alternatively, cut the butter and cream cheese into the flour with a pastry cutter or two table knives to combine.
• Scrape the moist, sticky dough onto a floured countertop and form into a 6-inch disk.
• Wrap in wax paper and refrigerate for at least 4 hours, or overnight.
• Line a baking sheet with parchment.
• In a small bowl, mix together the nuts, sugar, and bread crumbs.
• On a lightly floured surface, roll out the dough into a 9-inch circle.
• Spread the jam across the surface of the dough, leaving a 1/2-inch border.
• Sprinkle the nut mixture over the jam.
• Using a sharp knife or pizza cutter, cut the disk into 16 wedges.
• Starting from the wide end of the long triangle, roll each segment up and press on the pointy end to seal.
• Place seam side down on the baking sheet and place the pan in the freezer for at least 2 hours.
• (Once frozen hard, the rugelach can be transferred to zip-lock bags and kept frozen for up to 6 months.)
• Preheat the oven to 375F.
• Brush the egg yolk gently on the tops of the cookies.
• Place another baking sheet under the cookie-filled sheet.
• (Stacking will keep the rugelach from burning on the bottom.)
• Bake for 22 to 25 minutes.
• The nuts and jam will have squished out a little and be a little messy; thats okay.
• The bottoms of the rugelach should be caramelized, not burned.
• Transfer to a rack to cool completely, about 1 hour.
• Stored between layers of wax paper in a tightly covered container, rugelach keep well for up to 3 weeks.