Ruth’s Walnut Rugelach

By carvalhohm

Ingredients

• 1 c. butter, softened
• 8-oz. pkg. cream cheese, softened
• 2 c. all-purpose flour
• 3/4 c. sugar, divided
• 1/2 c. raisins
• 1 t. cinnamon
• 1 c. walnuts, finely chopped

Details

Servings 36
Adapted from gooseberrypatch.com

Preparation

Step 1

Blend together butter and cream cheese. Gradually beat in flour; knead dough until all flour is incorporated. Wrap in plastic wrap; refrigerate for one hour. Divide dough into 2 balls; wrap one ball in plastic wrap and return to refrigerator.

On a lightly floured surface, roll out remaining ball into a circle about 1/16-inch thick. Cut into 16 wedges. Repeat with remaining ball.

In a small bowl, combine 1/2 cup sugar, raisins, cinnamon and walnuts. Sprinkle mixture evenly onto each wedge. Roll up, starting at the wide end. Sprinkle evenly with remaining sugar. Place on lightly greased baking sheets.

Bake at 375 degrees for 15 to 18 minutes.

Makes about 3 dozen.