Everything Rugelach with Ricotta and Dill

Everyone's favorite Jewish cookie takes on a savory touch in this salty, crunchy treat. Perfect as an appetizer or breakfast pastry, this ruzhelakh everything is the perfect combination of puff pastry and the classic everything bagel filling. Eat them on their own or spread a thin layer of cream cheese over them, then top with fresh salmon and capers for an unconventional snack. With just four ingredients, the dough turns out to be very simple and effortless, as the food processor does everything for you.
Add the flour and a teaspoon of salt to the bowl of a food processor; beat until smooth. Add the butter to the flour mixture and beat until smooth. Add the cream cheese; stir until one large ball forms.Divide the dough evenly into 4 circles; wrap each in plastic wrap and refrigerate for at least 2 hours (up to 24 hours).Preheat the oven to 350 degrees.Combine the ricotta, capers, dill, lemon juice, salt and pepper in a medium bowl until smooth.Roll out each portion of dough in a 9-inch circle on a floured surface as you process each portion of dough one at a time (leave the remaining discs in the refrigerator). Spread the ricotta mixture evenly over each circle of rougelache dough.Using a pizza cutter, cut the circle into 12 even triangular pieces. Carefully roll out each serving, starting at the widest end, towards the narrow end. Transfer the rujelah to baking sheets lined with parchment paper or silk.Whisk together the poppy seeds, sesame seeds, onion, garlic and coarse salt in a small bowl. Brush ruzhelakh with egg; sprinkle evenly with the “all " mixture.Bake for 23-27 minutes or until golden brown. Allow to cool on a baking sheet for 5 minutes; transfer to a wire rack to cool completely.