Everything Rugelach With Ricotta And Dill

• 2 cups all-purpose flour (about 9.2 ounces)
• 3/4 teaspoon salt
• 1 cup unsalted butter, cut into small cubes
• 8 ounces cream cheese, cut into small cubes
• 3/4 cup whole milk ricotta, drained
• 2 tablespoons finely chopped fresh dill
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons poppy seeds
• 4 tablespoons white sesame seeds
• 6 tablespoons dried minced onion
• 6 tablespoons dried minced garlic
• 1 teaspoon coarse salt
• 1 large egg, lightly beaten

1. Place flour and teaspoon salt in the bowl of a food processor; pulse until combined. Add butter to flour mixture and pulse until combined. Add cream cheese; process until one large ball forms.Divide the dough evenly into 4 disks; wrap each in plastic wrap and refrigerate for at least 2 hours (up to 24 hours).
2. Preheat oven to 350u0b0.
3. Stir together ricotta, capers, dill, lemon juice, salt, and pepper in a medium bowl until combined.
4. Working one disk at a time (keeping the remaining disks in the refrigerator), roll each dough portion into a 9-inch circle on a floured surface. Spread ricotta mixture evenly over each rugelach dough circle.
5. Using a pizza cutter, slice the disk into 12 even triangular portions. Gently roll each portion, starting from the widest end, towards the narrow end. Transfer rugelach to parchment paper- or silpat-lined baking sheets.
6. Whisk together poppy seeds, sesame seeds, onion, garlic, and coarse salt in a small bowl. Brush the rugelach with egg; sprinkle evenly with "everything" mixture.
7. Bake for 23 to 27 minutes, or until golden brown. Let cool on baking sheet for 5 minutes; transfer to wire rack to cool completely.

flour, salt, unsalted butter, cream cheese, milk ricotta, fresh dill, salt, black pepper, poppy seeds, white sesame seeds, onion, garlic, coarse salt, egg

Taken from www.myrecipes.com/recipe/everything-rugelach-ricotta-dill (may not work)