We’re serving up a fresh batch of second chances with Season 2 of the heartfelt series Bake and Make Up! Each episode of the sweet series reunites a once inseperable twosome, from friends and lovers to siblings and coworkers, who have either lost touch or parted ways and sees them mend their relationship while working together on a recipe meaningful to their shared past. Watch Season 2 Mondays, September 2 to 30 at 9pm ET / 6pm PT.

In Episode 5, we meet coworkers Heidi & Amy who clicked from first ad campaign but eventually lost touch. Now, following some big revelations she is eager to share, Amy feels ready to reconnect. She hopes, with Heidi’s support, she will finally feel brave enough to bake an emotionally charged dish, her grandmother’s traditional Rugelach.

RUGELACH
Dough
4 ounces cream cheese, softened
1 stick unsalted butter, softened
1 cup all-purpose flour
1 teaspoon salt
Filling
1/3 cup Lekvar (Hungarian prune butter, room temperature)
1/3 cup raspberry jam, room temperature
4 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/3 cup walnuts, chopped
Glaze
1 egg yolk
1 tablespoon heavy cream
4 tablespoons coarse sugar

Instructions
1. Preheat the oven to 350 degrees Fahrenheit.
2. In the bowl of a stand mixer with a paddle attachment, work the softened cream cheese and butter until completely smooth and light.
3. Add the flour and salt and slowly combine before turning up the speed and allowing the dough to come together to form a soft and smooth dough.
4. Turn the dough out and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap, and refrigerate for at least 2 hours, or up to 1 day.
5. To make the filling: In a small bowl, mix together sugar and cinnamon.
6. Line two baking sheets with parchment.
7. To shape the cookies: Pull dough from the refrigerator. If it is too firm to roll easily, either leave dough on the counter for about 10 minutes or give it a few bashes with your rolling pin.
8. Working on a lightly-floured surface, roll the dough into an 11- to 12-inch circle. Spoon (or brush) a gloss of jam over the dough. Sprinkle half of the cinnamon sugar over top. Scatter half of the walnuts on top.
9. Using a pizza wheel or a sharp knife, cut the dough into 12 wedges or triangles. (The easiest way to do this is to cut the dough into quarters before cutting each quarter into three triangles.)
10. Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange crescents on a baking sheet, making sure points are tucked under the cookies. Repeat steps 8 through 10 with the next round of dough.
11. Refrigerate cookies for at least 15 minutes before baking.
12. To glaze cookies: In a small bowl, beat together egg yolk and heavy cream. Remove cookies from the refrigerator and brush mixture over each rugelach. Sprinkle cookies with sugar.
13. Bake for 20 to 25 minutes, rotating the sheets from top to bottom and front to back at midway point. Rugelach should be puffed and golden.
14. Transfer cookies to cooling racks until warm.
15. Enjoy!