Start mixing the flour, salt, baking powder and vanilla extract in a food processor for 3 seconds.
Now add the cold butter in cubes and mix for 3 seconds. You will have a texture similar to breadcrums.
Add the cream cheese very cold and mix again for 3 seconds. It’s important not to overmix. It’s ok if the dough have a breadcrum texture.
Form a ball with you dough and cover it with film. Refrigerate it for 1 hour.
You can now prepare the filling mixing butter, ground almonds, confectioner’s sugar, and cinnamon for 10 seconds. Due to the butter the filling will be easy to spread.
Extend the dough with a rolling pin forming a circle.
Spread the filling over the dough and cut it in 8 triangle shaped portions.
Pre-heat the oven 392 º F up and down.
Shape your rugelach and place them on a baking tray with baking paper over it.
Bake the rugelach for around 15-20 minutes until they are crunchy in the outside and golden brown.