Rugelach

Makes 16 pieces

⅓ cup butter
2 Tbsp shortening
¼ cup cream cheese
2 Tbsp sugar
¼ tsp salt
2¼ cups plain (all-purpose) flour
1 large egg
1 tsp water
½ cup walnuts, chopped
¼ cup brown sugar + more for topping

•  Place butter, shortening, cream cheese, sugar and salt in a food processor.
Pulse several times until well combined. Add flour and pulse just until
mixture forms a dough.

•  Remove dough from processor and roll into a ball. Flatten into a disc and cover
with plastic wrap. Refrigerate until firm, at least 2 hours. (This dough can be
kept frozen for up to 3 months. Thaw before using.)

•  Preheat oven to 180°C (350°F). Line a baking tray with parchment paper or
silicon mat.

•  In a small bowl, combine egg with 1 tsp water to make an egg wash. Set aside.

•  Place chilled dough between 2 sheets of parchment paper and roll out into
a 28-cm (11-in) diameter circle, about 0.5-cm (¼-in) thick, dusting lightly with
flour as needed.

•  Cut around dough using a dinner plate as a guide to make a perfect circle.
Trim off and discard scraps.

•  Brush dough circle with egg wash. Sprinkle with walnuts and brown sugar.

•  Using a sharp knife or pizza cutter, cut circle into 16 equal wedges. Starting from
the wide end, rolling up each wedge of dough.

•  Place on prepared baking trays, seam side down. Brush rolls with egg wash and
sprinkle with brown sugar.

•  Bake for 30 to 32 minutes or until pastry is golden brown. Transfer to a wire
rack to cool completely.

•  Store in an airtight container. Keep in a cool, dry place. Consume within 4 days.

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