Everything Bagel Rugelach

Name: Everything Bagel Rugelach
Ingredients: For dough; 1 1/2 cups unsalted butter, room temperature; 3 tablespoons sugar; 12 ounces cream cheese, room temperature; 2 1/2 cups all-purpose flour; 3/4 teaspoon kosher salt; 1/4 teaspoon fresh ground black pepper; 1 large egg, for egg wash; For everything bagel seasoning; 1 tablespoon poppy seed; 1 tablespoon sesame seeds; 1 tablespoon dried onion flakes; 1 tablespoon dried garlic flakes; 1 teaspoon kosher salt; For filling; 8 ounces cream cheese, room temperature; 1 large egg; 4 scallions, thinly sliced, divided

18 ingredients

1 steps

Ingredients

For dough
1 1/2 cups unsalted butter, room temperature
3 tablespoons sugar
12 ounces cream cheese, room temperature
2 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 large egg, for egg wash
For everything bagel seasoning
1 tablespoon poppy seed
1 tablespoon sesame seeds
1 tablespoon dried onion flakes
1 tablespoon dried garlic flakes
1 teaspoon kosher salt
For filling
8 ounces cream cheese, room temperature
1 large egg
4 scallions, thinly sliced, divided

Directions

1

["In a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add cream cheese and continue mixing, 2 minutes more, scraping down sides of bowl as necessary. Reduce speed to low and add flour, salt, and pepper. Mix until just incorporated.", "Divide dough in half and form into two discs. Wrap tightly in plastic wrap and chill, at least 1 hour and up to overnight.", "Meanwhile, in a small bowl stir together poppy seeds, sesame seeds, onion flakes, garlic flakes, and salt and set aside. In a medium bowl, stir together cream cheese, egg, and 1/2 sliced scallions and set aside.", "Preheat oven to 350 degrees. Remove chilled dough from refrigerator and allow to temper, 15-30 minutes. Unwrap first disc and transfer to a lightly floured work surface. Lightly flour surface of dough and, using a floured rolling pin, roll out dough to an approximately 14\" diameter circle. Using a 12\"" round cake pan or large bowl as a guide