Mom's Rugelach

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Recipe adapted from Maida Heatter

Pastry                                                                              

• 2 sticks unsalted butter, room temperature      
• ½ pound cream cheese, room temperature   
• ½ teaspoon salt                                                 
• 2 cups sifted flour                                                                                    

Filling

• 1/2 cup sugar + 1 tablespoon cinnamon
• 3 tablespoons melted butter
• 1/4 cup raspberry jam, warmed
• 1 cup chopped walnuts
• 1/2 cup mini chocolate chips

Put butter, cream cheese, and salt in large bowl and beat with mixer until smooth. Reduce speed and gradually add the flour. The dough will be sticky. Turn dough onto floured surface. Flour hands and shape dough into a sausage. Divide into 3 pieces, flatten slightly, and wrap in plastic wrap. Refrigerate overnight.

Preheat oven to 350 degrees and line two cookie sheets with foil.

Combine sugar and cinnamon and set aside.

Place one ball of dough on floured surface (you may also use powdered sugar, rather than flour, for a better-tasting treat!). Roll into a circle, about 12 inches in diameter.

Brush dough with one tablespoon of melted butter, then 1/3 of the jam. Sprinle dough with one third of the cinnamon-sugar, walnuts, and chocolate chips. Lightly press the filling into the dough and cut the circle into 12 pie-shaped wedges. Roll each wedge, from the outside to the point. Pinch end and place each roll point side down on the cookie sheet. Repeat with remaining dough.

Brush the top of each pastry with an egg glaze (1 egg yolk beaten with 1 teaspoon water).  Bake until pastries are evenly browned, about 30 minutes. Cool and enjoy!