RUGELACH COOKIES

2 cups plain flour
1/4 teaspoon salt
250 grams cream cheese, cold and cut into cubes (8 oz)
226 grams butter, cold and cut into cubes (1 cup)
1 teaspoon vanilla
1 egg yolk

FILLING

250 grams walnut crumbs (2 cups)
1/4 cup honey
57 grams butter, melted (1/4 cup)
1/4 cup sugar
1 teaspoon vanilla


line 3 baking trays with baking paper.


in a processor, add the flour, salt, cheese and butter. pulse
until coarse crumbs form.  add vanilla and yolk and process
until dough starts to clump together.

lightly dust a board with flour, turn out dough and knead
into a smooth ball. divide ball into 4 pieces.

flatten each ball into 1 inch thick discs and wrap in plastic
wrap. refrigerate for 1 hour.

TO MAKE THE FILLING...place the the walnuts into the food
processor and pulse to small crumbs (not powder). place them
into a small bowl and mix in the melted butter, sugar, honey
and vanilla until well combined. divide evenly into 4 bowls
and put aside.

TO MAKE THE COOKIES...sprinkle a board with icing sugar and
roll one disc of pastry at a time into a circle 1/8th inch

thick.  spread evenly to the edges  with 1 bowl of the walnut
mix. press mix in lightly with your hands.

using a sharp knife or pizza cutter, cut each circle into 16
wedges (like a pizza).  starting with the wide end, roll each
wedge up and place on the baking tray with the tip tucked
under.

continue with the rest of the dough. as you fill a tray,
place it in the fridge for 30 minutes.

heat oven to 195 c  (375 f) and cook 1 tray at a time until
golden. approx 20 mins.  cool on tray for 5 minutes then

remove to wire rack to cool completely.

dust with icing sugar to serve.