Hazelnut and Brown Sugar Rugelach

For the pastry:

1 c. unsalted butter, at room temperature

½ pound cream cheese, at room temperature

¼ t. salt

2 c. flour

For the filling:

1 ½ c. hazelnuts

1/3 c. brown sugar

1/3 c. granulated sugar

2 t. cinnamon

4T. unsalted butter, melted and cooled

For the topping:

¼ c. granulated sugar

¾ t. cinnamon

1 egg white, beaten with 1 T. water

To make pastry, in a large bowl, combine the butter and cream cheese. Using an electric mixer set on high speed, beat until smooth. Mix in the salt. Reduce the speed to low, add the flour, and mix just until a dough forms. Turn the dough out onto a floured surface. Using floured hands, form the dough into a log. Cut into 4 equal pieces, flatten each piece into a disk and wrap separately in waxed paper. Refrigerate until firm, at least 2 hours or as long as overnight. Preheat oven to 350 degrees. To make the filling, spread the hazelnuts on a baking sheet and toast, stirring occasionally, until they deepen in color, about 10 minutes. Let cool, then chop finely. Increase over temperature to 375 degrees. Butter 2 baking sheets, let the dough disks stand at room temperature for about 10 minutes to soften lightly. Meanwhile, in a small bowl, mix together the brown sugar, granulated sugar, and cinnamon. Flour 1 dough disk, place between 2 sheets of wax paper. Roll out into a round 10 inches in diameter and 1/8 inch thick. Remove the top sheet and brush the dough with the melted butter, then sprinkle with 3 T. of the sugar mixture. Top with about 1/3 c. of the nuts. Using a rolling pin, gently roll over the filling to help it adhere to the dough. Cut the round into 12 wedges. Starting at the wide end, roll up each wedge. Transfer to baking sheet, point side down and spacing them 1 inch apart. To make topping, in a small bowl, mix together the granulated sugar and cinnamon. Brush cookies with egg-water mixture, then sprinkle with the cinnamon-sugar mixture. Bake until golden, about 20 minutes. Transfer to wire rack to cool. Store in airtight container for up to 5 days.