Baking sheets

Parchment or non-stick baking sheet liners

1. Combine the flour and salt in the bowl of a food processor. Pulse several times to mix.

2. Scatter the cubes of cream cheese and butter over the flour. Pulse 10 to 12 times until coarse crumbs form.

3. Whisk together the vanilla and yolk in a bowl, and the pour them over the butter-flour mixture. Run the processor continuously until the dough starts to clump together and form large curd-like pieces.

4. Turn the dough out onto the counter and gather the pieces into a ball. Divide into four portions and flatten each into 1-inch thick disks. Wrap in plastic and refrigerate the dough at least 2 hours or up to 3 days, or freeze for up to 3 months (thaw in the refrigerator before using).

When ready to bake the rugelach, preheat the oven to 375 F and prepare your fillings.

5. Sprinkle your work surface generously with powdered sugar. Take one disk of dough from the refrigerator and let it warm on the counter for 1-2 minutes. Sprinkle the surface of the dough and the rolling pin with more powdered sugar. Roll the dough from the center out into a circle about 1/8-inch thick. Don't worry if a few cracks form near the edges. Use more powdered sugar as needed to prevent sticking.

6. Spread the filling in a thin layer evenly over the surface of the dough. Make sure it goes right up to the edge of the dough.

7. Slice the dough into 16 wedges, like a pizza, using a pizza cutter or sharp knife. Roll up each wedge, beginning at the wide outer edge and moving inward. Transfer to a parchment-lined baking sheet. Make sure the tip is tucked underneath.

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