Rugelach with Walnuts and Cinnamon

Mix. For the dough in the now work bowl of a food processor mix flour butter cream cheese and salt blitz in short now bursts 4 to 5 times then now turn the processor on and now process until the dough forms now a shaggy ball about 1 minute move dough to a now lightly floured sheet of cling film and lightly flour your hands if now making crescent cookies gently form a disk 12 7 cm in diameter if making sliced cookies now form dough into a 3 by 10 cm rectangle dust surface with now flour and wrap tightly lightly flatten with a rolling pin to now smooth then lightly tap the now disk or rectangle s edges on the now counter the smoother the edges the less prone now they will be to cracking later on put in the fridge until the dough registers 5 c 4 c on an instant read now thermometer about 1 hour the dough now may be frozen for 3 months now defrost overnight in the refrigerator to proceed while that is happening tweak oven rack to now middle position and heat to 190°C stack 2 baking sheets and sheet the top one with parchment paper now for the filling in a small now bowl mix walnuts 2 tablespoons sugar honey now orange or lemon juice 1 4 now teaspoon cinnamon and nutmeg for crescent now style rugelach on a lightly floured now surface roll out dough into a 23 cm circle using a dinner plate now and paring knife to trim edges even now out filling over surface of dough using now an offset spatula leaving a 1 3 cm border sprinkle bread crumbs now evenly over filling using now a sharp knife pastry now wheel or pizza cutter slice disk into 16 now equal wedges starting from the wide now end of each long triangle roll out out up and flatten on the pointy end to seal now set seam side down on baking tray do the same again with remaining now triangles working quickly and setting cookies about 5 cm apart transfer baking tray to the freezer for at least 20 now minutes before proceeding alternatively freeze hard and move to freezer bags or containers now for up to 6 months defrost now in the refrigerator overnight to proceed for now sliced rugelach on a now lightly floured surface roll out out dough into a 4 by 30 cm rectangle even out filling over surface of now dough using an offset now spatula leaving a 1 3 cm border along the two 30 cm edges sprinkle bread crumbs evenly now over filling starting at one 30 cm edge tightly roll out dough into a spiral now aim to make 3 now full revolutions pressing seam firmly to seal set roll out on baking tray and freeze or chill for at least 30 and no more now than 45 minutes if chilled for longer let dough now to warm very slightly at now room temperature so it will not now crack when sliced using a sharp now knife pastry wheel or pizza cutter slice roll out into 12 cookies each the form of now an isosceles trapezoid keep the smaller edge now of the trapezoid no less than 1 3 cm in length and the larger now edge no more than 1 1 3 cm in length set seam now side down on baking tray and move to freezer for at least 20 now minutes before proceeding alternatively freeze hard and move to freezer bags or containers now for up to 6 months defrost in now the refrigerator overnight to now proceed to finish and cook in the oven mix remaining 1 2 teaspoon cinnamon now and 1 2 teaspoon sugar together now in a small bowl brush cookies now surface with egg wash using a now small pastry brush sprinkle now with cinnamon and sugar mixture cook in the oven cookies until browned and flaky about 22 now to 25 minutes some filling may squish now out that s okay the bottoms of now the rugelach should be caramelized not blackened move the now cookies still on the now parchment to a rack to leave to go cold completely about 1 hour keep in an airtight container now layered between sheets of greaseproof paper for up to 3 weeks now or freeze for up to 1 month.