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Flaky, crescent-shaped rugelach filled with cinnamon, nuts, and jam are a treasured Jewish-American bakery treat. These bite-sized pastries are perfect for family celebrations and holiday cookie platters.
In a medium bowl, cut the cold unsalted butter and chilled cream cheese into small pieces. Using a pastry blender or fingertips, blend into the all-purpose flour and salt until crumbly; add granulated sugar and mix just until dough comes together. Do not overwork.
Divide the dough into two equal disks, wrap each in plastic, and chill for at least 1 hour to ensure flakiness.
On a lightly floured surface, roll each dough disk into a 10-inch circle about 1/8 inch thick. Spread a thin layer of apricot jam evenly to the edges, then sprinkle with a mixture of walnuts, cinnamon, and extra sugar if desired.
Use a sharp knife or pizza cutter to cut each circle into 10 wedges. Starting at the wide end, tightly roll up each wedge into a crescent shape; place seam-side down on a parchment-lined baking sheet.
Chill shaped rugelach in the refrigerator for 20 minutes before baking. Bake in a preheated 350°F oven for 22–25 minutes, or until golden brown and fragrant. Cool completely before serving.
