Directions

1. 1

   In a small bowl, whisk together flour and salt. Set aside.

2. 2

   In a large bowl, beat cream cheese and butter together until smooth and creamy. Add granulated sugar and vanilla extract, and beat until well combined.

3. 3

   Add the flour mixture to the cream cheese mixture and stir until a soft dough forms. Divide the dough in half, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.

4. 4

   Preheat oven to 375°F. Remove one dough disk from the refrigerator and let sit for 5 minutes to soften slightly.

5. 5

   Roll out the dough on a lightly floured surface into a thin 9-inch round. Sprinkle half of the cinnamon sugar filling over the dough.

6. 6

   Cut the round into 12 pie-shaped wedges using a sharp knife. Starting from the wide outer edge, roll each wedge tightly toward the point, creating a crescent shape.

7. 7

   Place the rolled rugelach on parchment-lined baking sheets, point side down. Brush the tops lightly with beaten egg.

8. 8

   Sprinkle fine sanding sugar over the egg wash.

9. 9

   Bake for 12-15 minutes until golden brown. Cool on baking sheets for 2 minutes, then transfer to a wire rack.

10. 10

    Repeat steps 4-9 with the remaining dough disk and filling.