Dessert: Rugelach

Recipe by Noah and Rae Bernamoff Rae: This recipe has instructions for making three different fillings: cherry-almond, chocolate-hazelnut, and apricot; the dough and the shaping and baking instructions are the same for all of them. So pick your favorite

Ingredients

2 cups (4 sticks) unsalted butter, cut into tablespoon-size pats
4 cups all-purpose flour
1 tablespoon Diamond Crystal kosher salt
1 pound cream cheese, chilled
1/4 cup sour cream

Instructions

Combine the butter and flour in the bowl of a food processor and process until the chunks of butter are broken up and the mixture has taken on the consistency of wet sand, about 30 seconds.
Transfer the butter-flour mixture to a large mixing bowl and add the salt, cream cheese, and sour cream. Mix the ingredients together vigorously with your hands, breaking up the cream cheese and working it into the f lour with your fingers until the mixture is crumbly and only pea-size chunks of the cream cheese remain.
Turn out the dough onto a sheet of aluminum foil, press it down slightly into a thick disk, and wrap it very tightly in the foil. Refrigerate it for at least 20 minutes or overnight. Meanwhile, make the filling.

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