Classic Cinnamon Walnut Rugelach

Instructions

1. In a large bowl, whisk together the all-purpose flour and fine sea salt until combined.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and softened unsalted butter together until smooth and fluffy, about 2-3 minutes.
3. Add the pure vanilla extract and continue mixing until thoroughly combined.
4. Reduce mixer speed to low and gradually add the flour mixture to the cream cheese and butter mixture. Mix just until the dough comes together, scraping down the sides as needed.
5. Divide the dough into 4 equal portions, shape each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour until firm.
6. Meanwhile, mix the granulated sugar with ground cinnamon in a small bowl, then stir in the chopped walnuts and set aside.
7. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
8. Remove one disk of dough from the refrigerator and place it on a lightly floured surface. Roll it into a 10-inch (25 cm) circle about 1/8 inch thick.
9. Using a sharp knife or pizza cutter, cut the dough circle into 8 equal wedges like a pizza.
10. Evenly sprinkle about 2 tablespoons of the cinnamon walnut filling on each wedge, leaving a small border along the wider edge.
11. Starting from the wide edge, gently roll each wedge towards the pointed tip to form a crescent-shaped rugelach.
12. Place the rolled rugelach point-side down on the prepared baking sheets, spacing them about 1 inch apart.
13. Brush the tops lightly with the beaten egg to give them a shiny golden finish.
14. Bake in the preheated oven for 22-25 minutes or until the pastry is golden brown and firm to the touch.
15. Remove from the oven and allow rugelach to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.