Rugalahs (Cinnamon Crescents)

This recipe is from a 1980's cooking class with Bonnie Stern in Toronto.
Check - www.bonniestern.com for some excellent recipes. 

I’ve made these crescents every Christmas, and they are an excellent hostess gift if you can part with them! They’ll stay fresh in a cookie tin for a few days.

Pastry

1/2 cup unsalted butter, cold and cut into pieces 

1 cup all-purpose flour 

4 oz cream cheese, cold and cut into pieces 

1/2 cup of seedless raspberry jam (to brush on the pastry)

Filling 

1/4 cup brown sugar 

1/3 cup finely chopped pecans (or walnuts) 

1 Tbsp cinnamon 

1 Tbsp cocoa 

1 tsp finely rated orange peel 

Glaze 

1 egg 

2 Tbsp cream  

2 Tbsp coarse white sugar to sprinkle on top 

1. Put the butter, flour, and cream cheese in a food processor and process until the dough comes together. Divide the dough in half and shape into two balls. Refrigerate until ready to use. If you don’t have a food processor, in a medium bowl, cut the butter into the flour using a pastry blender. Add the cheese and blend until crumbly. Knead the dough a few times, then divide in half and refrigerate. (about an hour).
2. In a small bowl, mix the brown sugar, nuts, cinnamon, cocoa and orange peel. 
3. Preheat the oven to 350F. 
4. Roll out each ball of dough into a circle, about 12” in diameter. Spread each one with a thin layer of jam (1/4 cup per circle). Sprinkle the filling over the jam and pat it down. 
5. Cut the dough into 12 wedges like a pizza. Roll each wedge up tightly from the wide edge. 
6. Line a baking sheet with parchment paper. Arrange the crescents on the sheet (12 per sheet) and curve them slightly.Combine the egg and cream by mixing them with a fork.  Brush the cookies with the glaze and then sprinkle with sugar. 
7. Bake about 20-25 minutes until golden. I find 22 is just about right.  Let cool slightly on the baking sheet and then remove to a rack to cool completely. 

Makes 24