How to make Rugelach Cookies:

• In a large bowl, beat butter and cream cheese until well combined. You can use your hands to combine this.
• In a separate bowl, whisk the flour and salt and add to the butter mixture. Mix until a soft dough forms.
• Flatten the dough into a 7 by 5-inch rectangle; cover and refrigerate for 1 hr.
• Cut the dough into 4 equal portions. Roll out each piece into a 12 by 8-inch rectangle on a lightly floured surface.
• Spread 2 tbsp of Nutella onto the dough (or half of the cream cheese filling plus 1 tbsp of jam). Roll, starting from the longest side, pinching down the ends to seal the roll. Leave a border for sealing them.
• Arrange rolls onto a tray lined with parchment paper. Cover and refrigerate rolls overnight or 12 hours to get an extra flaky crust.
• Preheat oven to 350°F. Transfer rolls with parchment paper onto a large 18x13 baking pan. Brush the tops with milk and cut 3/4-inch deep (not all the way through) into 1 1/2" thick pieces. Generously sprinkle with sugar over the top and bake for 30-45 minutes.
• Cool for 10 minutes, then slice all the way through. Serve.