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["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
