Instructions

• Place ?1/2cupunsalted butter, ?4ouncescream cheese, ?1/2teaspoonvanilla extract, and ?1/4cupsugar in a food processor or standing mixer and mix until smooth and combined.
• With the mixer running on low, slowly add ?1cupall purpose flour a little at a time until the dough just comes together; do not overmix.
• Divide the dough into 2 equal balls, wrap each ball in plastic wrap, and refrigerate for 1 hour.
• While the dough chills, combine ?1/4cuppreserves and the filling ingredients (?1/4cupchopped walnuts or pecans, ?1/4cupchopped dried fruits, ?1/4cupmini chocolate chips) in a bowl and stir to mix evenly.
• Preheat the oven to 350°F.
• On a lightly floured surface, unwrap one dough ball and roll it into a 9-inch round. Repeat with the second dough ball.
• Use a pizza cutter or knife to cut each 9-inch round into 8 equal wedges (like slicing a pizza), for a total of 16 wedges.
• Spread 2 tablespoons of the ?1/4cuppreserves on each round (so each round gets 2 tablespoons). Divide the mixed filling from step 4 evenly between the two rounds and sprinkle it over the preserves, leaving a small margin at the outer edge.
• Starting at the wide end of each wedge, gently roll the wedge toward the tip to form a crescent; roll all 16 wedges.
• Place the rolled rugelach on a baking sheet with the pointed tip tucked underneath (tip pointing down) to help prevent unrolling.
• If using the optional egg wash, lightly beat the ?1egg and brush the tops of the cookies.
• Bake at 350°F for 20–25 minutes, or until the rugelach are golden brown.
• Remove from the oven and let cool on the baking sheet a few minutes, then transfer to a wire rack to cool completely.