Rugelach

Beat together the cream cheese and butter in a large bowl until smooth and fluffy, then mix in the flour and salt until a soft dough forms. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Finely chop the walnuts and combine them with the cinnamon and sugar in a small bowl to create the filling.

On a lightly floured surface, roll one chilled dough disc into a thin circle approximately 12 inches in diameter. Spread the walnut-cinnamon-sugar filling evenly over the entire surface of the dough.

Using a sharp knife or pizza cutter, cut the dough circle into 12 equal wedges, like slicing a pizza. Starting from the wide outer edge, roll each wedge tightly toward the center point to form a crescent shape.

Place the rolled rugelach point-side down on the prepared baking sheets, spacing them about 1 inch apart. Repeat the rolling, filling, and shaping process with the second dough disc.

Lightly brush the tops of each rugelach with a little melted butter and sprinkle with the remaining cinnamon sugar mixture. Bake in the preheated oven until golden brown, approximately 20 to 25 minutes.

Remove the rugelach from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack. Serve warm or at room temperature and store any leftovers in an airtight container.