Rugelach

Yield: 10-12 dozen

Oven: 375F.

 

Cream Cheese Pastry:

½ lb unsalted butter (2 sticks), room temperature

½ lb cream cheese, room temperature

2 eggs, room temperature

½ teaspoon salt

2 ½-3 cups all-purpose flour

 

1. Combine the butter & cream cheese in the bowl of an electric mixer. Beat until creamy. Add the eggs, one at a time. Add the salt and continue beating.
2. Remove the bowl and add the flour gradually, folding it in. When the dough can be worked with your hands, continue adding flour, kneading with your hands until it can be rolled out. Add only as much flour as will make a workable dough.
3. Shape the dough into a ball, and flatten it into a disk. Wrap in plastic wrap and chill for at least 2 hours or overnight.

 

Walnut & Raisin Filling:

½ lb. light raisins

½ lb. walnuts

2 cups granulated sugar

1 teaspoon cinnamon

½ cup (1 stick) butter, melted

 

1. Preheat oven to 375F.
2. Chop the raisins with 1 cup sugar in a food processor. Place in a bowl.
3. Chop the nuts with remaining sugar in processor. Place in bowl with the raisin and cinnamon. Blend well.
4. Divide the dough in either 6 or 8 pieces. On a floured work surface, roll out one portion into a circle approximately 1/8” thick.
5. Brush the circle with the melted butter. Sprinkle some of the raisin/nut mixture on top of the butter, pressing it into the dough. Cut the circle into 12 or 16 pie-shaped wedges. Start rolling from the large side of each wedge, rolling tightly toward the tip to enclose the filling. Place on parchment line baking sheets, with the point side down. (Optional: brush with melted butter and sprinkle a cinnamon/sugar mixture over each rugelach.)
6. Bake for 10-14 minutes, or until nicely browned. Remove and place on cooling racks.

 

Variations: Spread apricot preserves, raspberry preserves, prune butter or mini chocolate chips on pastry. If desired, delete the raisins and/or nuts.