Rugelach

Dough Ingredients

 113 grams/4 ounces cold cream cheese, cut into 4 pieces

 113 grams/4 ounces cold unsalted butter, cut into 4 pieces

 1 cup all-purpose flour

 1/4 teaspoon salt

 1/2 cup chopped nuts (walnuts or pecans are best)

 1/3 cup plump, moist dried currants or chopped raisins

Glaze

 1 large egg

 1 teaspoon cold water

 2 tablespoons granulated sugar

Filling

 2/3 cup raspberry jam, apricot jam or marmalade

 1/4 cup + 2 teaspoons granulated sugar

 1/2 teaspoon ground cinnamon

Whisk together flour and salt in a bowl. Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Add flour mixture and stir with a spoon until a soft dough forms. Gather dough into a ball and shape it into an rectangle, wrap in plastic wrap and chill until firm, 8 to 24 hours. 

Put oven rack in middle position and preheat oven to 350°F. Line a 9 x 12″ baking pan with parchment paper. 

Cut dough into 2 pieces. Wrap one piece in plastic wrap and chill, and roll the other piece into a 12- by 8-inch rectangle on a well-floured surface with a floured rolling pin. Transfer this dough to a sheet of parchment or wax paper, then transfer to a tray and chill while rolling out remaining dough in same manner, transferring each to another sheet of parchment and stacking on tray. 

Whisk 1/4 cup sugar with the cinnamon. Arrange one dough rectangle on work surface with a long side nearest you. Spread half the preserves evenly over dough with offset spatula. Sprinkle with half of the currents/raisins and half of the nuts over jam, then sprinkle with 2 tablespoons cinnamon sugar. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch. 

Using parchment as an aid, roll up dough tightly into a log. Place, seam side down, in your lined baking pan, then pinch ends closed and tuck underneath. Make the other log in same manner and arrange 1 inch apart in pan. Place back in your fridge for a further 30 minutes to chill. 

Whisk the egg and the water together and brush both the logs, then sprinkle each with 1 teaspoon of remaining granulated sugar. With a sharp large knife, make deep cuts crosswise in dough (not all the way through) at 1 inch intervals. 

Bake until golden, 35 to 40 minutes. Cool to warm in pan on a rack, about 30 minutes, then transfer logs to a cutting board and slice rugealch all the way through.

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