Cream Cheese Rugelach
|Butter||8 Ounce, softened (2 Sticks)|
|Cream cheese||6 Ounce, softened|
|Superfine sugar||1⁄2 Cup (8 tbs)|
|Cake flour||3 1⁄2 Cup (56 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Chopped semi sweet chocolate/Mini chocolate chips||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Raspberry preserves/Blackberry preserves||1⁄2 Cup (8 tbs)|
1. In a food processor, combine butter, cream cheese, and superfine sugar. Process until well blended. Add cake flour and salt. Process until dough forms a ball around blades. Wrap in wax paper and refrigerate 1 hour, until firm, or overnight.
2. Preheat oven to 350°F. In a small bowl, combine walnuts, chopped chocolate, granulated sugar, and cinnamon. Mix well.
3. Divide dough into 8 pieces. On a floured work surface, roll out one piece of dough into an 8-inch circle. Spread about 1 tablespoon preserves over dough. Sprinkle about 2 tablespoons walnut-sugar filling on top. Using a pizza wheel or sharp knife, cut into 8 wedges. Beginning at wide end, roll toward point, forming a crescent shape. Repeat with remaining dough, jam, and filling. Place, point sides down, 1 inch apart on greased cookie sheets.
4. Bake 13 to 16 minutes, until golden. Remove to a rack and let cool completely before serving.