Polish Rugelach

Prepare the Dough

1. Mix the Dough:
   • In a large bowl, beat the butter and cream cheese together until light and fluffy.
   • Gradually add sugar, continuing to beat until well combined and fluffy.
   • Mix in the flour until just incorporated.
2. Chill the Dough:
   • Gather the dough into a ball and gently knead until smooth.
   • Flatten the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour.
3. Divide the Dough:
   • Once chilled, divide the dough into four equal pieces and set aside.

Prepare the Filling

4. Make the Filling:
   • In a food processor, combine 1 cup sugar, cranberries, walnuts, butter, cinnamon, nutmeg, and cocoa powder. Pulse until the mixture is well combined and chopped into a coarse filling. Set aside.

Assemble the Pastries

5. Roll Out the Dough:
   • Preheat your oven to 350°F (175°C).
   • On a floured work surface, take one piece of dough and roll it out to about 1/8 inch thickness.
6. Add the Filling:
   • Spread 3 tablespoons of the prepared filling evenly over the rolled-out dough, leaving a 1/2-inch border around the edges.
7. Cut and Shape:
   • Using a knife or pizza cutter, cut the round into 8 wedges. Starting at the wide end, carefully roll each wedge towards the pointed end to form a crescent shape.
8. Bake:
   • Place the shaped pastries on a lined baking sheet and bake in the preheated oven for 15-20 minutes or until golden brown.