Directions

1. 1

   In a food processor, combine flour, butter, cream cheese, orange zest, and salt. Pulse until the mixture resembles coarse sand with pea-sized pieces of butter and cream cheese still visible. Transfer to a bowl and gently knead just until the dough comes together. Divide in half, wrap each piece in plastic wrap, flatten into a disk, and refrigerate for at least 2 hours or overnight.

2. 2

   While the dough chills, make the filling. In a small bowl, combine the toasted chopped almonds, granulated sugar, and bread crumbs. Set aside.

3. 3

   Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

4. 4

   Remove one dough disk from the refrigerator. Dust a work surface lightly with flour and roll the dough into a thin 10-inch round, about 1/8-inch thick.

5. 5

   Spread half of the raspberry jam over the rolled dough, leaving a small border. Sprinkle half of the almond mixture evenly over the jam.

6. 6

   Using a sharp knife or pizza wheel, cut the round into 8 wedges, like a pizza.

7. 7

   Starting at the wide edge, roll each wedge toward the pointed tip to form a crescent. Place seam-side down on the prepared baking sheet. Repeat with the second dough disk, remaining jam, and remaining almond mixture.

8. 8

   Brush each rugelach lightly with the egg yolk wash. Sprinkle each with a tiny pinch of sparkling sugar.

9. 9

   Bake for 20–25 minutes, until the pastries are golden brown and crispy. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.