Raspberry Rugelach is a flaky, buttery pastry rolled with a sweet raspberry and nut filling, perfect for holidays or tea-time treats.

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In a food processor, combine flour and salt. Add butter and cream cheese and pulse until mixture resembles coarse crumbs.
Add sugar and vanilla extract, then pulse just until dough comes together.
Divide dough into two disks, wrap in plastic, and chill for at least 1 hour.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll out each dough disk on a lightly floured surface into a 10-inch circle.
Spread raspberry jam evenly over the dough and sprinkle with chopped nuts.
Cut each circle into 12 wedges like a pizza.
Roll each wedge from the wide end to the point to form a crescent shape and place on prepared baking sheets.
Mix granulated sugar and cinnamon. In a small bowl, beat egg and milk for egg wash.
Brush rugelach with egg wash and sprinkle with cinnamon sugar.
Bake for 20–25 minutes, or until golden brown.
Cool on a wire rack before serving.