Classic Rugelach

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subheading: For the Dough:

4 ¼ ounces all-purpose flour (about 1 cup, spooned; 118g), plus more for dusting

4 ounces cold unsalted butter (8 tablespoons; 115g), cut into large cubes

4 ounces cold cream cheese (8 tablespoons; 115g), cut into large cubes

⅛ teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

subheading: For the Filling and to Finish:

2 ¼ ounces (½ cup) walnuts, toasted and finely chopped

2 tablespoons plus ½ teaspoon granulated sugar, divided

1 tablespoon (15ml) clover or wildflower honey

1 tablespoon (15ml) freshly squeezed orange or lemon juice

¾ teaspoon ground cinnamon, divided

⅛ teaspoon freshly grated nutmeg

2 tablespoons fresh bread crumbs

1 egg yolk whisked with 1 teaspoon (5ml) cold water

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