I generally use weights and not measures, because it is more precise. So you will need a kitchen scale for this. The recipe will work in ounces or grams, but note that there is a difference in sizes between Canada and the US when it comes to cream cheese, so Canadians will have a little cream cheese left over from a package. (If you are used to cooking with a kitchen scale, like me, this will save you so many dishes to clean off! Just measure into the mixing bowl)
230 grams room temperature cream cheese (8 ounces US)
230 grams unsalted room temperature butter (8 ounces US)
50 grams sugar (1.75 ounces US (1/4 cup))
4 grams pure vanilla extract (1 teaspoon)
250 grams all-purpose flour (8 ounces)
1/4 teaspoon salt
Put the butter and cream cheese into a mixer and cream together for a few minutes until light and creamy. Stop the mixer and add the sugar and vanilla, slowly start to beat together. Finally add the flour and salt, mix slowly until fully incorporated.
Divide the dough evenly into 4 balls, flatten ball slightly, cover in cling wrap and refrigerate for at least an hour. Take out the dough from the refrigerator, lay out a layer of cling film, sprinkle with icing sugar put the dough on top and another layer of cling film and roll out into a 25 cm circle (9 inches). Don't worry about the edges being even. Put whatever filling you want inside... my favourite is actually poppy seed filling, but just a little apricot jam, pralines with cinnamon, it's up to you (just nothing to liquid, it will gush out when rolling. Try to get the filling close to the ends, but leave some space so you can roll. If you want the filling more even, put cling wrap on and roll the filling around onto the disc.
Cut the disc into 8 for larger rugelach or 16 for minis just like a pizza. Then take each piece and roll from the outside to the inside forming the shape of a croissant (crescent). Place on a baking sheet with the point underneath. Don't worry, they don't expand much when baking, so you don't need too much space between them. Refrigerate for an hour before baking for about 30 to 40 minutes in a 180c (350f) degree oven.
If you want to make the rugelach later, you can freeze the dough as disks., just defrost and use. But even better.... make the rugelach, instead of putting the tray into the fridge to cool off before baking, put into the freezer and freeze them, RTB (ready-to-bake). Add about 10 minutes to the baking time when you bake them.
If you want a great poppyseed recipe, go to http://www.dummies.com/how-to/content/hamantaschen-with-poppy-seeds-for-purim.html
for one. Incidentally, you can use the same dough as for Rugelach to make Hamantashen, just roll and cut in circles and fold as shown in the dummies book. If you are feeling like you want to make them fancy.... fold over 1 side, then the 2nd side, but fold the 3rd half over and half under so that it has a pinwheel effect.