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1
To make the dough, cut the butter and cream cheese into 1-inch cubes.
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2
Place the butter, cream cheese, flour, and salt in a metal bowl and freeze for 30 minutes.
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3
Transfer the chilled ingredients to a food processor and pulse until the dough forms a shaggy ball, about 20 pulses.
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4
Alternatively, cut the butter and cream cheese into the flour with a pastry cutter or two table knives to combine.
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5
Scrape the moist, sticky dough onto a floured countertop and form into a 6-inch disk.
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6
Wrap in wax paper and refrigerate for at least 4 hours, or overnight.
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7
Line a baking sheet with parchment.
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8
In a small bowl, mix together the nuts, sugar, and bread crumbs.
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9
On a lightly floured surface, roll out the dough into a 9-inch circle.
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10
Spread the jam across the surface of the dough, leaving a 1/2-inch border.
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11
Sprinkle the nut mixture over the jam.
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12
Using a sharp knife or pizza cutter, cut the disk into 16 wedges.
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13
Starting from the wide end of the long triangle, roll each segment up and press on the pointy end to seal.
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14
Place seam side down on the baking sheet and place the pan in the freezer for at least 2 hours.
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15
(Once frozen hard, the rugelach can be transferred to zip-lock bags and kept frozen for up to 6 months.)
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16
Preheat the oven to 375F.
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17
Brush the egg yolk gently on the tops of the cookies.
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18
Place another baking sheet under the cookie-filled sheet.
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19
(Stacking will keep the rugelach from burning on the bottom.)
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20
Bake for 22 to 25 minutes.
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21
The nuts and jam will have squished out a little and be a little messy; thats okay.
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22
The bottoms of the rugelach should be caramelized, not burned.
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23
Transfer to a rack to cool completely, about 1 hour.
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24
Stored between layers of wax paper in a tightly covered container, rugelach keep well for up to 3 weeks.
