1. In a large bowl, mix butter, cream cheese, and vanilla extract until well combined. Next, add the flour and salt and mix well/knead until you get a smooth dough – it will be a bit sticky, though. Wrap the dough in plastic wrap and place in the fridge for at least 1 hour.

2. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside. Combine sugar and cinnamon for the filling and set aside. Melt the butter and let cool down a bit. Chop the walnuts very finely – you could also throw them in a mixer to get fine pieces.

3. Divide the dough into four pieces (keep the ones you are not working with in the fridge). Roll out the first dough piece on a floured surface into a circle with a diameter of about 30cm. Brush the dough circle with about 1 tbsp. of the melted butter and sprinkle everything with about 3 tbsp. of the sugar-cinnamon mixture. Next, sprinkle 1/4 of the chopped walnuts evenly on top.

4. Use a knife or pizza roller* and cut the dough circle into 12 triangles – pretty much like a pizza. Roll up each of the triangles from the wide side to the tip to create a crescent shaped Rugelach. Place the Rugelach on the prepared baking sheet – you should get two batches onto one baking sheet.

5. Bake the Rugelach for about 22-24 minutes, or until lightly golden in color. Take them out of the oven and place them on a wire rack. Brush the still warm Rugelach with some melted butter and sprinkle with the remaining sugar-cinnamon mixture. Let cool down completely. Repeat the process with the remaining dough.