Rugelach

Method

Beat together softened butter and cream cheese until smooth, then add caster sugar, salt and vanilla extract and mix well. Gradually work in the flour until a dough forms, divide into four discs, wrap in cling film and chill for at least two hours. Preheat oven to 190C and line baking trays with baking parchment. On a floured surface, roll out one disc to a thin rectangle, brush with beaten egg, then sprinkle evenly with a quarter of the brown sugar, cinnamon, nuts and dried fruit mixture. Starting from one long edge, roll up tightly, then cut into 2cm thick pieces and place on the prepared tray. Repeat with remaining dough discs. Brush rugelach lightly with beaten egg and bake for 12-15 minutes until golden and crispy. Cool on wire racks before serving.