Recipe: Pollystyle Rugelach

The best part is the crust--perfect, with slightly flaky texture and buttery taste. The various insides are great, but the cardamom ones have an unusual hint, sweet but "clear" and almost refreshing.

•2 1/4 cup all purpose flour
    •1 1/2 teaspoon sugar
    •1/2 teaspoon salt
    •1/2 pound (2 sticks) butter
    •8 ounces cream cheese
    •2 Tablespoons sour cream

In food processor pulse flour and sugar to combine. Add salt, butter, cream cheese, and sour cream. Pulse in short one-second pulses (about 16 pulses total) until dough resembles cottage cheese like curds. Do not over-process. Dough should be crumbly.

Turn out mixture to floured work surface and gently shape into a log--divide into 4 rounds and refrigerate for at least 30 minutes.

Roll each round into an 11 by 7 inch rectangle. Chill in the freezer for 15 minutes.

Spread each rectangle of dough with apricot jam. Add dried cranberries, pecans, walnuts, chocolate chips, and dried cherries--whatever fillings you like. Sprinkle cinnamon sugar (1 cup granulated sugar plus 1 Tablespoon cinnamon) over the filling. Roll up into a tight cylinder, place on a parchment paper lined baking sheet, and return to the freezer.

Pre-heat the oven to 375˚ and make an egg wash (1 egg mixed with 1 Tablespoon water). Remove the cylinders from the freezer, brush the tops with the egg wash, and sprinkle with cinnamon sugar. Slice each cylinder into 1 to 2 inch rounds and place on baking sheet with sprinkled tops facing up.

Bake 20-25 minutes until flaky and golden. Let cool, and eat.