Rugelach

This recipe is from the Culinary Institute of America "Baking at Home." Read the directions all the way through before starting the recipe.
Makes 64 cookies

2C all-purpose flour plus extra for dusting
1/4t salt
1C unsalted butter, at room temperature
8oz cream cheese at room temperature
1 1/2C pecans, toasted
1/3C semisweet chocolate (optional)
1C raspberry jam
Flourless cooking spray for greasing
1/3C cinnamon sugar (1/2t cinnamon mixed with 1/3C sugar)
Egg Wash (1lg egg whisked with 2T cold milk or water)

1. Sift the flour and salt into a bowl and set aside
2. In a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese on medium speed, about 2 minutes. On low speed, m ix in the sifted dry ingredients until just combined. Scrape down the bowl as needed to blend evenly. Wrap the dough tightly and chill until firm, 15-20 minutes.
3. On a lightly floured surface, roll the dough to an even thickness of 1" and fold in thirds, like a letter. Wrap the dough and let it rest for at least 1 hour and up to overnight in the refrigerator.
4. To make the filling, combine the pecans and chocolate (if using) in a food processor and chop, pulsing the machine on and off, until an even, coarse paste forms. Transfer to a bowl and blend in the jam.
5. Preheat the oven to 375F. Lightly spray cookie sheets with cooking spray or line them with parchment paper.
6. Divide the dough into 4 equal pieces and roll each into a 10-inch round. (I roll the dough between 2 sheets of saran wrap, then I chill the discs for an additional 10 minutes) Spread one-fourth of the filling over each round, sprinkle with 1T of the cinnamon sugar, then cute each into 16 wedges (pizza roller works great). Roll the wedges up starting with the wide end.
7. Brush each wedge lightly with egg wash and sprinkle with some of the remaining cinnamon sugar.
8. In batches, bake until the cookies are light golden brown, rotating the pans as necessary to bake evenly, 25-30 minutes. Transfer to wire racks and cool completely before serving.