8 oz. cream cheese at room temperature
1/2 lb. unsalted butter at room temperature
3/4 c. granulated sugar, divided
1/4 t. salt
1 t. pure vanilla extract
2 c. all-purpose flour, plus extra for rolling out the dough
1/2 c. light or dark brown sugar
1 t. cinnamon, divided
1 c. pecans, chopped fine
1/3 - 1/2 c. raspberry, apricot, or strawberry preserves
1 T. milk or water
In an electric mixer, combine the cream cheese and butter until light.
Add 1/4 cup granulated sugar, salt, and vanilla.
Slowly add the flour, and mix until well combined.
Gather up and place on a well-floured board.
Roll into a ball.
Cut the ball into four parts, roll each into balls, and wrap each in waxed paper.
Refrigerate for at least 1 hour.
To make the filling, combine 6 T. granulated sugar, the brown sugar, 1/2 t. cinnamon, and the pecans.
On a well-floured board, roll one ball of dough into a circle of about 9 inches in diameter.
Spread the dough with some of the preserves, and sprinkle with some of the filling.
Press the filling lightly onto the dough.
Cut the circle into 12 pizza-shaped wedges.
Starting with the wide edge, roll up each wedge into a “snail” shape.
Repeat with remaining balls of dough.
Place the rugelach with points tucked under on a baking sheet lined with parchment paper.
Chill for 30 minutes in the refrigerator.
Preheat oven to 350 F.
Beat egg with milk or water, and brush each cookie.
Combine remaining 2 T. granulated sugar with remaining 1/2 t. cinnamon, and sprinkle on the cookies gently.
Bake for about 20 minutes, until browned.
Let cool on a wire rack.
Makes 4 dozen. (Cookies can be frozen.)