Polish Rugelach

Step 1 -In a large bowl, add 1 cup of the butter, the cream cheese, and 1/2 cup of the sugar and beat with an electric hand mixer until light and fluffy, about 5-7 minutes.

Step 2 -In a medium bowl, add 2 3/4 cups of the flour and the salt and whisk to combine.

Step 3 -Gradually add the flour mixture to the butter mixture and beat until well-combined.

Step 4 -Using the extra flour, lightly dust a work surface. Turn the dough onto the floured surface and knead until smooth, about 3 minutes.

Step 5 -Divide the dough into eight equal portions, roll them each into balls, and flatten into 4-inch circles.

Step 6 -Wrap the dough circles with plastic wrap and refrigerate for at least 1 hour and up to overnight.

Step 7 -Preheat the oven to 350 degrees F.

Step 8 -Line two or more 18x26-inch baking sheets with aluminum foil.

Step 9 -In a small bowl, add the remaining sugar, the cranberries, the walnuts, the remaining butter, the cinnamon, and the allspice and stir to combine.

Step 10 -Transfer the dough circles to a lightly floured surface.

Step 11 -Roll the dough circles into 8-inch circles, then evenly top each circle with 3 tablespoons of the cranberry filling mixture, leaving a 1/2-inch border around the edges.

Step 12 -Cut each of the dough circles into eight wedges.

Step 13 -Roll up the wedges from the wide end to the pointed end.

Step 14 -Place the rugelach, point-side down and 2-inches apart, on the prepared baking sheets and curve their ends to form crescent shapes.

Step 15 -Use a pastry brush to lightly coat the tops of the crescents with the beaten egg and evenly sprinkle with the extra sugar.

Step 16 -Bake the rugelach until golden-brown, about 18-20 minutes.

Step 17 -Transfer the rugelach to a wire rack to cool, about 1 hour.

Step 18 -Serve.