How to Make
Marty's Favourite Rugelach

1. Add butter, cream cheese, sour cream, flour, and salt to food processor. Pulse until mixture is crumbly and starts to come together.
2. Divide dough into 4 equal pieces; shape into flat disks. Wrap each disk in plastic wrap. Chill in fridge for at least 1 hour (or up to 2 days).
3. Mix together walnuts, sugar, and cinnamon in a bowl. You can add a smidge of melted butter (optional addition by Marty's daughter Marcie). Set aside.
4. Take 1 dough disk out of the fridge (keep others chilled). Roll into a 9-inch circle on lightly floured surface. Sprinkle with 1/4 of the filling. Gently press filling into dough with hands or rolling pin.
5. Cut circle into 12 wedges (like pizza). Roll each wedge from wide end to tip (point should be on outside). Place rugelach on ungreased baking sheet, point side down. Repeat with remaining dough.
6. Chill shaped rugelach for 20 minutes before baking.
7. Preheat oven to 350°F (180°C). Bake rugelach on center rack for 22–25 minutes, or until lightly golden. Let cool on wire racks.