For the dough,

1. Place the flour, butter, cream cheese, sugar, and vanilla in a food processor. Pulse until uniform large ball forms.
2. Divide into three equal balls and wrap each in plastic wrap.
3. Refrigerate for at least 3 hours or, even better, overnight.

For the filling

1. To prepare the filling, warm the jam in a small pot over low heat or in the microwave for 30 seconds. Set aside.
2. In a bowl, crush the toasted almonds with your hands, or place them in a resealable plastic bag and crush with a rolling pin.

For the topping

1. Mix the sugar with cinnamon in a small bowl and set aside.

Assembly

1. Line two baking sheets with parchment paper. Remove the dough from the fridge about 30 minutes before using. On a well-floured surface, roll out one of the dough balls into a large circle, about 12 inches in circumference and about ⅛ inch thick. Repeat with the remaining two dough ball
2. Preheat the oven to 350°F.
3. Using a knife or pizza cutter, slice each circle into 16 wedges and separate them slightly. Evenly divide the jam and almonds among the three circles (this comes out to about ½ teaspoon jam and a pinch of nuts per rugelach), leaving ½ inch clean at the outer edge.
4. Roll the wedges into crescents by rolling the wider outer edge in toward the point.
5. Place on the baking sheets, at least 1 inch apart, with the point sides dow Brush the tops of the rugelach with beaten egg and sprinkle with the cinnamon sugar.
6. Bake in the middle of the oven for 20–22 minutes, or until golden brow These can be stored in an airtight container at room temperature for up to 1 week.

Excerpted from Kosher Style: Over 100 Jewish Recipes for the Modern Cook by Amy Rosen. Copyright © 2019 Amy Rosen. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

1. Using a food processor or box grater, grate the potatoes (no need to peel them). Transfer the potatoes to a clean tea towel or cheesecloth and squeeze out the potato liquid, getting the shreds as dry as possible.
2. Place the potatoes in a very large bowl and mix together with the chopped onions, eggs, flour, salt and pepper. The acid in the onions will stop the potatoes from browning.
3. In a large cast-iron skillet (or other heavy-bottomed skillet), heat ½ inch of oil over medium heat. Add heaping tablespoons of latke mixture, frying four or five at a time, for about 3 minutes on each side, or until golden brown. Smoosh them down with the spatula a bit and add more oil as needed.
4. When the latkes are cooked, transfer them to a plate lined with paper towel to drain. You can serve these immediately or cook them ahead and reheat in the oven when guests arrive. Serve with applesauce, sour cream or Greek yogurt.
   Note: If you garnish with sour cream or yogurt, this recipe will become dairy.
   SERVES 6-8 S
   (continued)
5. Homemade Applesauce: In a medium pot, bring the apples, lemon juice, sugar, cinnamon, salt and water to a boil. Lower heat to a simmer, stirring often, until the apples are cooked and start falling apart, about 15 minutes. Blitz in the pot with an immersion blender until the desired consistency is achieved. Serve with latkes.