Walnut and brown sugar rugelach

Here is our recipe of the week for April 1-7, 2008:

Oven 350F
Yield 32

2 sticks unsalted butter, room temperature
1 - 8 oz bar cream cheese, room temperature
2 Tbs sugar
1.2 tsp salt
2 cups flour
1 egg, lightly beaten
1 tsp water
1 c walnuts (pecans are good, too)
1.2 c packed brown sugar

In a food processor, blend butter, cream cheese, sugar and salt until combined. Add flour and pulse until a dough forms.

Divide dough in half, flatten into disks, then wrap each disk in plastic. Refrigerate until firm, about 2 hours or up to 2 days. You can also freeze this for up to 3 months.

Preheat oven to 350F and place the racks in the upper third and the lower third of the oven.

Line baking sheets with parchment paper, set aside.

In a small bowl combine egg and water to make an egg wash.

Working with one disk at a time, place dough on lightly floured parchment paper and roll out into a circle approx 11 inches across and about 1/4 inch thick. Dust with flour as needed. Cut into a circle (You can use a big dinner plate as your guide.) Brush circles with egg wash then sprinkle with nuts and brown sugar, dividing evenly between the two disks.

Use a pizza cutter to cut each disk into 16 triangular pieces, then roll up each piece starting at the wide end. Place on lined baking sheets with the seam side down. Brush again with egg wash.

Bake until golden brown, about 30 minutes. Cool on wire racks.