Rugelach

Rugelach makes 14 crescents
this is a hybrid recipe from school, martha stewart, and my brain. Feel total liberty to use your favorite preserve or dried fruit. One traditional method is apricot preserves with chopped dried apricots. I also think lemon curd with dried blueberries and almonds would be lovely. The filling is flexible, just be sure to follow the directions for keeping your dough as chilled as possible.
have fun. enjoy.

Dough:
1 cup all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
4 ounces cream cheese, cut into slices
2 tablespoons cold buttermilk

1 egg white for the wash

Filling:
1/2 cup raspberry, apricot, or blackberry preserves
1/3 cup dried cranberries, raisins, or dried blueberries
1/3 cup chopped toasted walnuts or pecans
1 tablespoon orange zest
2 tablespoons white sugar

1. In food processor (or with pastry cutter) pulse butter and salt into flour until crumbly. add cream cheese and pulse 5-7 times. drizzle buttermilk over dough and pulse 8-10 times until dough comes together
2. scoop out dough, roughly shape into a 1 inch thick disk, and wrap in plastic wrap
3. Chill dough at least 1 hour or overnight
4. Have your preserves, berries, and nuts ready (Emily, you do not have to use nuts)
5. Roll out dough on a floured surface until it is a 1/8 inch thick circle. Cut one long slice down the middle, and cut halves into wedges like you would a pie
6. Spread a thin layer of preserves, a few berries and nuts, a pinch of zest, and then sprinkle a few pinches of white sugar over each wedge
7. Roll up each wedge from the bottom towards the point, and bend slightly into a crescent shape
8. Place on silpat lined or parchment lined baking sheet
9. Chill in fridge for 12 minutes
10. Heat oven to 375
11. Brush tops with egg white, and bake for 20 minutes until golden. enjoy