In small bowl of electric mixer, combine softened cream cheese,
softened butter, sugar, and salt. Beat at medium speed until very
smooth, scraping bowl and beater(s) as required with rubber spatula
to ensure thorough blending. At low speed, gradually add flour,
beating only until incorporated.
Divide dough into thirds. Place each third on a square of plastic
wrap (do not use wax paper, as the dough is too moist for it to
be removed without tearing); shape into a flat round. Wrap tightly
in plastic wrap and chill overnight.
Combine one-third of chocolate chips and one-third of finely chopped
walnuts in each of three small bowls; mix contents of each bowl
well. Cover with plastic wrap and set aside at room temperature.
In separate small bowl, thoroughly combine sugar and cinnamon;
cover and set aside at room temperature. Have jam ready.
Remove one round of dough from refrigerator. Roll out between
lightly floured sheets of wax paper to a circle about 13" in diameter.
"Turn" dough often by peeling off top sheet of wax paper. Replace
it, then flip dough, still between wax paper sheets, upside down.
Peel off and replace what is now the top sheet of wax paper. If
dough becomes warm and difficult to work with, chill for 15-20
minutes, still between wax paper sheets. Have patience here.
When dough is rolled out, chill for 15-20 minutes. While dough
chills, line a baking sheet with aluminum foil, shiny side up.
Have ready another, empty baking sheet of the same size.
After chilling, "turn" dough as described above, except: when
dough has been flipped upside down and what is now the top sheet
of wax paper has been peeled away, do not replace it. Spread about
one-third of the raspberry jam over the dough with the back of
a spoon, keeping it about one inch away from all edges. Sprinkle
about one-third of the cinnamon-sugar mixture on top of the jam.
Now, take one of the small bowls of chocolate chips and nuts,
and sprinkle all of it onto the top of the cinnamon-sugar, remembering
to keep everything about one inch away from all edges. Replace
the top sheet of wax paper, and very lightly roll over the top
to press the filling ingredients into the dough slightly. Again
remove the top sheet of wax paper. Cut the circle of dough as
evenly as possible into twelve wedges; a pastry wheel or pizza
cutter is a big help here. Roll up each wedge from widest edge
to point, then place each, point side down, onto foil-lined baking
sheet. Keep in mind that some of the chips and nuts will fall
out as you roll the rugelach; replace them as best you can, but
don't worry if you can't. Now, chill the rugelach on the baking
sheet, covered lightly with plastic wrap, for 30 minutes. If you
wish, while the formed rugelach chill, you can be rolling out
the next round of cold dough, then setting that to chill. You'll
need fresh sheets of wax paper to roll out the next round of dough.
After the formed rugelach have chilled for 10-15 minutes, preheat
the oven to 350 degrees F. Adjust rack to center position of oven.
Make the Glaze by placing the egg in a small cup, adding the water,
and beating well with a fork to combine. When the formed rugelach
have chilled for 30 minutes, remove from refrigerator. Remove
plastic wrap. Glaze top and sides of rugelach with a pastry brush,
but be careful not to get too much glaze on foil--if you do, the
baked rugelach will stick. Slide the empty baking sheet under
the sheet holding the glazed rugelach (these pastries are baked
on double sheets to prevent the bottoms from overbrowning). Bake,
one sheet at a time, in center of preheated oven 25-30 minutes,
or until a light golden brown. Switch the baking sheet back-to-front
about halfway through baking time. When baked, remove from oven;
some of the jam will have leaked out of the pastries--OK. Immediately
remove from baking sheet to cooling rack; a nonstick, broad-bladed
spatula and a nonstick cooling rack are very helpful here, as
the pastries will be sticky.
Repeat rolling, chilling, filling, cutting, and baking processes
with remaining two rounds of dough. Cool rugelach completely before
storing airtight; if rugelach are not eaten within a day or so,
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