Rugelach

GET CREATIVE: Rugelach starts with cream-cheese dough that's chilled and rolled out into large rectangles. For each dough recipe, choose two fillings such as chocolate-hazelnut, cherry-almond or apricots with raisins. (Bryan Chan / Los Angeles Times)

By Donna Deane Los Angeles Times Staff Writer

Total time: 1 hour, 50 minutes plus 2 hours or overnight chilling

Servings: Makes 4 dozen cookies

Note: From Times test kitchen director Donna Deane. You can choose two fillings for one recipe of dough.

1 cup (2 sticks) butter, each stick cut into 8 pieces

1 (8-ounce) package cream cheese, cut into quarters

1/2 teaspoon vanilla extract

1 tablespoon powdered sugar

1/4 teaspoon salt

2 cups flour

2 tablespoons melted butter

3 tablespoons sugar, plus 1 1/2 teaspoons additional if

making chocolate-hazelnut rugelach

1/4 teaspoon cinnamon

2 recipes filling, any combination of chocolate-hazelnut, cherry-almond or apricot (see accompanying recipes)

1 egg yolk

1 tablespoon chopped hazelnuts, if making chocolate-hazelnut rugelach (reserved from making filling)

1 tablespoon chopped toasted almonds, if making cherry-almond rugelach (reserved from making filling)

1. In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and cream cheese on low speed until blended, about 2 minutes. Mix in the vanilla until incorporated.

2. In a medium bowl, stir together the powdered sugar, salt and flour. With the mixer at low speed, slowly incorporate half of the flour mixture into the butter mixture until blended; repeat with the remaining flour mixture. Mix just until dough forms, about 1 minute.

3. Turn the dough out of the mixing bowl onto a lightly floured surface. Knead once or twice, then divide the dough in half. Shape each part into a half-inch-thick rectangle and wrap in plastic wrap. Chill 2 hours or overnight. While the dough is chilling, make your choice of fillings.