Rugelach

By fsilver4

I don't know anyone that doesn't love this wonderful Jewish cookie.

Ingredients

• 8 ounces soft cream cheese
• 1/2 pound butter at room temperature
• 1/4 cup sugar
• 1 teaspoon vanilla
• 2 cups all purpose flour
• 1/4 cup brown sugar
• 1 1/2 teaspoons cinnamon
• 3/4 cups raisins
• 1 cup walnuts, finely chopped
• 1/2 cup apricot preserves or any favorite
• 1 egg beaten with 1 tablepsoon milk, for egg wash

Preparation

Step 1

Cream the cheese and butter in electric mixer with paddle attachment until light. Add 1/4 cup sugar and vanilla. With mixer on low, add the flour and mix until just combined. Dump the dough out onto a well floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

Filling: Combine 6 tablespoons of granulated sugar, brown sugar, 1/2 teaspoon cinnamon, the raisins and walnuts.

On a floured board, roll each ball of dough into a 9 inch circle. Spread the dough with preserves, sprinkle with filling. Press the filling lightly into the dough and cut into triangels. Roll the wedges and place cookies onto prepared cookie sheet with silpat or parchment paper. Chill for 30 minutes.

Preheat oven to 350*

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle over the cookies. Bake for 15 to 20 minutes.