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1
In a mixing bowl or food processor, cream the butter and cream cheese together.
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2
Add the pinch of salt and sugar.
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3
Beat in the flour, a little at a time.
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4
Knead the dough lightly until all the flour is incorporated.
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5
Divide the dough into 4 equal portions and refrigerate at least 1 hour.
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6
Prepare one of the fillings by combining the ingredients (except the 1/4 cup sugar for the topping) and set aside.
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7
Flour the surface you will be rolling out the pastry on very generously.
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8
This is a delicate dough and is apt to stick.
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9
Roll out one of the portions of dough into a 10 inch in diameter circle.
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10
With a knife or pastry wheel, cut the pastry into 10-12 pie-shaped wedges (depending on how large or small you want the rugelach to be- I go for smaller).
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11
If the dough is sticky, dust it with a little flour.
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12
Sprinkle or spread a little of the filling of your choice on each little wedge.
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13
Beginning at the wide edge, roll the dough up toward the point, as you would make a crescent roll or a croissant, turning the ends in slightly to achieve the crescent.
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14
Place on an ungreased cookie sheet and brush with melted butter and sprinkle with a tiny bit of the topping sugar (this step can also be done just before baking and ensure that the sugar is not knocked off in the freezer).
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15
Repeat with the rest of the dough and filling.
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16
At this point, I pop the cookie sheet directly into my freezer and freeze the rugelach individually.
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17
When frozen, I pack them into ziploc bags to use at whim over the holidays (and not just) so they can be freshly-baked for any occasion.
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18
Preheat oven to 350u00b0F and bake for 20-25 minutes, or until golden, brushing with melted butter after 15 minutes if desired.
