The tender and buttery dough for the traditional cookie called ruglach makes a fantastic alternative to puff pastry for making holiday appetizers. This recipe adapted from Maida Heatter. Fill them with soft cheese, such as blue, chopped nuts, olives, sauteed mushrooms, crumbled cooked sausage--or any other delectable item you can dream up.
Cut the butter and the cream cheese into 1/2-inch cubes.
Put the flour and salt into the bowl of a food processor. Add the butter and cream cheese and pulse until they are broken up into small pieces, about 6 pulses. Scrape down the bowl.
Pulse the machine in several long bursts just until the dough comes together. Turn the dough out onto a lightly floured counter, Collect all the dough using a bench scraper and divide it in half.
Shape each piece of the dough into a disk about 1-inch thick, wrap in plastic wrap and chill for at least 4 hours or overnight.
Line a baking sheet with parchment paper and preheat the oven to 350 degrees F.
To bake, roll out each disk into a circle 1/4-inch thick about 10 inches in diameter. Distribute the filling to within 1/2 inch of the outside edge. Use your hands to press them gently into the dough.
Using a pizza cutter or sharp knife, cut each circle into 12 wedges. Roll up each wedge starting from the wider end and put the point underneath. Arrange the rugelach about 1 inch apart.
Bake the rugelach until they are lightly golden brown, 25-30 minutes. Rotate the pans halfway through baking to ensure even browning. Serve hot or cool before storing in an airtight container for up to 3 days. They can be served at room temperature or reheated in a 200 degree F oven for 10 minutes.