White Chocolate Butterscotch Walnut Rugelach

For the rugelach dough:

Beat butter and cream cheese together until smooth and continue beating until light and fluffy. Beat in salt, then stir flour over and fold using a rubber spatula.

Divide dough into 2 equal pieces and form 5” squares, wrap with plastic wrap, and chill until firm, at least 1 hour.

For the rugelach filling:

When ready to bake, preheat to 350 degrees. Line 2 baking sheets with parchment paper or a silicone mat.

Mix filling ingredients together in a small bowl.

Work with 1 piece of dough at a time. Remove from the refrigerator, unwrap, and place on a lightly floured work surface or between two sheets of wax or parchment paper. Sprinkle dough with a little flour and roll out into a rectangle a little less than 1/4″ thick.

Brush a little water onto the dough with a pastry brush to help the filling stay somewhat in place. Spoon 1/2 of the filling evenly over the dough, leaving a thin strip without filling on the top end of the rectangle to help seal the roll.

Carefully begin rolling the dough horizontally away from you and gently press the dough into the filling as you are rolling until you reach the end. Press the unfilled strip over the dough and gently squeeze the roll together.

With a sharp knife, slice 1/2″ thick rounds and place on a lined baking sheet.

Repeat with remaining dough and filling.

Bake each sheet for 25-28 minutes or until golden brown. Transfer rugelach to a wire rack to cool, then store in an airtight container.