Rugelach

In a mixing bowl, beat together the softened Full-Fat Cream Cheese and softened Unsalted Butter until smooth and creamy.

Add the All-Purpose Flour, Granulated Sugar and a pinch of Salt and mix just until a soft dough forms; gather into a disk, wrap, and chill for at least 1 hour (or overnight) to firm up.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.

On a lightly floured surface, roll the chilled dough into a roughly 12-inch circle about 1/8 inch thick.

Spread a thin, even layer of Apricot Preserves over the dough, leaving a small border around the edge.

Sprinkle the surface with chopped Walnuts, Raisins, and a dusting of Ground Cinnamon mixed with a little additional sugar to taste.

Cut the circle into 12–16 wedges, then roll each wedge from the wide end toward the point to form crescents; place them point-side down on the prepared sheet.

Whisk together the Egg and Milk and brush the mixture over each rugelach for a glossy finish, then sprinkle with a little extra sugar and cinnamon if desired.

Bake for 18–25 minutes, until the cookies are puffed and golden brown. Transfer to a wire rack to cool; they can be enjoyed warm or at room temperature.