In the bowl of a stand mixer with the paddle attachment, cream the butter and cream cheese on medium-low until light and creamy.
On low, add the sugar and salt, and then the flour, until just combined.
Form the dough into two squares. Wrap each square in plastic wrap and refrigerate until chilled.
Meanwhile, make the tomato jam. (Recipe follows.)
Remove the dough from the refrigerator and let sit at room temperature for 10 minutes.
Preheat oven to 375 degrees.
Flour a workspace and roll each square of dough into a 12- by 7-inch rectangle.
Spread 1 cup tomato jam onto each rectangle of dough. Atop each rectangle, sprinkle half the Parmesan and half the pine nuts.
With your hands, roll the dough lengthwise into a log and wrap with plastic wrap.
Refrigerate 15 minutes. Brush the top of each log with the egg wash.
Cut each log into 12 1-inch rounds and place on a cookie sheet lined with parchment paper. Ensure the rolls are standing on their sides, not lying flat.
Bake 18 to 20 minutes, or until the rugelach is browned and bubbly.
12 Tbsp. cream cheese, room temperature
3 Tbsp. sugar
Pinch salt
1½ cups all-purpose flour
2 cups tomato jam (Recipe here.) ¾ cup Parmesan cheese, coarsely grated
½ cup toasted pine nuts
Egg wash (1 egg whisked with 1 Tbsp. water)
This article appears in Guide to the Holidays 2013.