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Polish Rugelach
For the Dough:
8 oz. (2 sticks) butter, softened
8 oz. cream cheese, softened (I recommend regular, not low fat).
3 tbsp granulated sugar
1 tbsp light brown sugar
1/4 tsp salt
1 1/2 tsp pure vanilla extract
2 cups flour (plus extra for rolling out dough)
For the Filling:
3/4 cup finely ground walnuts
3/4 cup packed dark brown sugar
3/4 tsp cinnamon
For the Topping:
2 tbsp granulated sugar
1/4 tsp cinnamon
1 egg, lightly beaten, + 1 tsp water
To Make Dough:
In large mixer bowl, combine butter, cream cheese, granulated sugar, brown sugar and salt on medium speed until completely combined (about 1 minute).
Scrape down sides of mixing bowl, add vanilla and combine.
Mix in flour in four batches, on low speed, until combined.
With floured hands, shape dough into 6-inch square, wrap in plastic, and chill in refrigerator, at least one hour.
To Make Filling:
With a fork, mix finely chopped walnuts, dark brown sugar, and cinnamon together until combined. If sugar sticks together, use fingers to separate.
To Assemble and Bake Rugelach:
Adjust oven rack to middle position.
Preheat oven to 350°F.
Line baking sheet with parchment paper.
Cut dough into four equal pieces. Work with one piece at a time, putting remaining pieces back into refrigerator in plastic wrap, until ready to use.
Roll out dough into 12" X 8" rectangle on well-floured surface, with floured rolling pin.
Spread one quarter of the filling mixture evenly over dough (approximately 1/2 cup for each log). Use hand to press filling into the dough, so it adheres.
With long side of dough near you, roll dough tightly into log (it will be 12 inches long).
Place log seam side down onto baking pan.
Put baking sheet with log into refrigerator while making the remaining logs.
Clean work surface thoroughly, and re-flour.
Repeat with remaining dough to make three more logs.
Arrange four logs at least one inch apart on baking pan.
Brush logs with egg wash, and sprinkle with cinnamon and sugar mixture.
With a sharp knife, make 3/4" cuts into log (do not cut all the way through) at one-inch intervals. If dough is too soft, chill in refrigerator for 20-30 minutes. Bake rugelach until golden brown, about 20-25 minutes.
