Ube Coconut Rugelach

In the bowl of an electric mixer using the paddle attachment, cream the cream cheese and the butter until they are thoroughly blended.

On low speed, add the flour.

Wrap the dough in plastic wrap and shape it into a rough rectangle.

Chill the dough until it becomes firm enough to roll out, about 2 hours and up to 3 days. Note: to speed this process along, the dough can be placed in the freezer for approximately 20-30 minutes.

Preheat the oven to 350° Fahrenheit. Line 2 large sheet pans with parchment paper and set aside.

Using a dough cutter, cut the dough into 4 equal pieces. Working with one piece of dough at a time, re-wrap the remaining three pieces and keep them refrigerated until needed.

Using a floured rolling pin on a lightly floured work surface, roll the dough into a 12-inch by 8-inch rectangle. Using two offset spatulas, gently transfer the rectangle to a sheet pan covered with wax paper. Chill in the refrigerator.

Roll out the remaining 3 pieces of dough in the same manner placing each one on top of the original with pieces of wax paper in between each rectangle.

Take the wax paper with the first rectangle of dough and place it on a work surface. Cover the remaining rectangles with plastic wrap and keep chilled.

In a large bowl, using a large spoon, break up the ube halaya. If it is too thick add some of the whole milk and blend together. It should still be quite thick but spreadable. Add the ube and coconut extracts and mix well to incorporate.

Sprinkle ¼ cup of the ube halaya mixture evenly over the rectangle of dough.

Sprinkle ¼ cup plus 2 tablespoons coconut over the ube mixture. Press down gently on the coconut with your hands so it sticks to the ube.

Bring the reserved parchment covered sheet pans near the work surface. Using the wax paper as a guide, tightly roll the dough into a cylinder rolling with the largest end of the dough closest to you.

Place the cylinder onto one of the long sides of the sheet pan seam side down.

Using a sharp knife or a dough cutter, make cuts (not all the way through the dough) at ½-1-inch intervals along the log.

Repeat filling and rolling the remaining rectangles of dough (steps 11-15) and place them onto the sheet pans leaving a space between the cylinders. There should be two logs per sheet pan.