Rugelach (2)

Ingredients

 * 1/2 cup butter
 * 4 oz cream cheese
 * 1/2 cup sour cream
 * 1 egg
 * 2 3/4 cups flour
 * Salt
 * Apricot Nut Filling
 * 1 egg to glaze (optional)
 * 1 cup crushed cornflakes
 * 2 tbsp melted butter
 * Cinnamon

Steps
Bring butter and cream cheese to room temperature and beat together. Beat in sour cream. Beat in egg, flour and salt all at once. Chill dough for 4 hours. Roll out dough on floured work area. Assemble rugelach with Apricot Nut Filling. Place rugelach in an oiled 9" x 13" baking dish. Brush with beaten egg and water mixture. (Optional.) Mix cornflakes, butter and cinnamon. Spoon cornflake mixture onto tops of rugelach. Bake at 350 for 35-40 minutes. Let stand 10 minutes before serving.