Rugelach

Step 1

For the Dough: Pulse together the flour, sugar and salt in a food processor until well combined, about 5 times. Add the butter and cream cheese. Pulse until crumbly and the mixture holds together when pinched, 20 to 25 times.

Step 2

Turn the dough out onto a clean work surface and divide into 3 even portions (about 8 ½ ounces each). Press and shape each portion into a disc, wrap tightly in plastic wrap and chill for 1 hour or up to overnight.

Step 3

For the Filling: In the bowl of a food processor, process the walnuts, brown sugar, raisins (or chocolate chips), cinnamon, cardamom and salt until finely chopped, 10 to 15 seconds.

Step 4

Preheat the oven to 375°F. If the dough discs chilled longer than 4 hours, let them stand at room temperature for about 10 minutes to soften slightly. Working with 1 dough disc at a time, roll on a lightly floured surface into a 10-inch round. Brush lightly with heavy cream and sprinkle with about 2/3 cup of the filling mixture. Press the filling firmly into the dough so that it sticks.

Step 5

Cut the dough round into 12 equal wedges. Roll each wedge up, starting from the wide end, to form a crescent shape. Place rolls, point-side down, on 2 parchment-lined baking sheets, spacing at least 1-inch apart. Repeat with remaining dough discs and filling.

Step 6

To finish: Brush the top of each roll lightly with heavy cream and sprinkle with turbinado sugar. Bake the cookies until golden brown, 20 to 25 minutes, rotating baking sheets halfway through the cook time. Let the cookies cool completely on the baking sheets.