Rugelach

"Preheat oven to 350 degrees F. Combine the flour and salt in a medium-sized bowl. Cut the butter and cream cheese into several pieces about 1" square. Use a pastry blender to cut the butter and cream cheese into the flour mixture. When the butter and cream cheese are well distributed, mix in the sour cream and water. Gather the dough into a ball. Wrap the dough in plastic wrap and refrigerate for 2 hours or place in the freezer for 30 minutes."

"Divide the dough into 4 equal pieces; use one piece at a time and keep the remaining pieces wrapped and refrigerated until ready to use. On a lightly floured pastry board, roll each piece of dough into a 9" circle, a little more than 1/8" thick. Place the desired filling on the circle of dough. Cut the circle into 12 triangles. Roll each triangle up from the wide end and place on a parchment-covered baking sheet about 1" apart."

Combine 2 cups all-purpose flour and 1/4 teaspoon salt. Cut 1 cup butter and 6 ounces cream cheese into 1" pieces and cut into the flour with a pastry blender. Stir in 1/3 cup sour cream and 1 teaspoon water, gather into a ball, wrap, and chill 2 hours or freeze 30 minutes. Divide dough into four pieces, roll each into a 9" circle about 1/8" thick, add filling (mini chocolate chips, fruit jam, or cinnamon sugar), cut into 12 triangles, and roll from the wide end. Arrange on parchment 1" apart and bake at 350°F about 20 minutes until golden brown.

Read at www.justapinch.com