Rugelach

Total Time: 37 mins Preparation Time: 7 mins Cook Time: 30 mins

Ingredients

• Servings: 24
• 1 cup cream cheese, softened
• 2 cups all-purpose flour
• 1/2 lb unsalted butter
• 1/4 cup apricot jam (more or less)
• 1 teaspoon ground cinnamon
• 1/3 cup granulated sugar
• 1 2/3 cups dark raisins
• 1/2 cup walnuts, finely chopped
• 1 tablespoon granulated sugar
• 1 tablespoon ground cinnamon

Recipe

• 1 mix cream cheese, flour & butter, then divide into 4 balls & wrap inaluminum foil ~ refrigerate at least 6 hours.
• 2 when ready to work the dough, preheat oven to 375 degrees f (or 190 degrees c) & lightly grease & flour a cookie sheet (or enough to bake 24 rugelach).
• 3 roll out each ball to 1/4" (or 6mm) thickness & about 10" (25 cm) in diameter or more.
• 4 cut each circle into 10-12 wedges, then spread wedges thinly with jam.
• 5 mix together cinnamon, sugar, raisins & walnuts, then spread this mixture over the jam on each wedge.
• 6 mix together 1 tablespoon each of sugar & cinnamon & set aside.
• 7 roll each wedge gently, starting at the wide part & ending at the point.
• 8 place each rolled wedge on prepared cookie sheet(s), & sprinkle lightly with sugar/cinnamon mix.
• 9 bake 30 minutes or untl golden brown, then cool before serving.