How to make Rugelach?

Put the flour, sugar, and salt in a large food processor. Pulse briefly to blend the ingredients. Scatter the butter and cream cheese pieces over the dry ingredients. Pulse until the dough begins to come together in large clumps. Divide the dough into four pieces and on a lightly floured surface, knead each until smooth. Shape each into a flat 6×3-inch rectangle and wrap in plastic wrap. Refrigerate until well chilled, about 1-1/2 hours.  Position racks in the top and bottom thirds of the oven and heat the oven to 350ºF. Line two cookie sheets with parchment or nonstick baking liners. In a small bowl, mix the egg and water with a fork until blended. Unwrap one roll and set on a cutting board. Using a serrated knife and a ruler, cut the roll into 1-1/4-inch-wide pieces. Arrange cookies seam side down 1 inch apart on the cookie sheets. Repeat with the remaining rolls. Lightly brush the tops with the egg mixture and sprinkle with the chopped pistachios. Bake until the Rugelach are golden brown, 28 to 30 minutes, swapping the cookie sheets’ positions about halfway through. Let cool on the sheets for about 20 minutes before serving.

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