Traditional Rugelah

I think this is the easiest pastry dough to work with, so I am using it for pies now too. The filling can be changed up easily with different dried fruits, nuts, and preserves or fruit spreads.

• Ready In: 45 mins
• Serves: 36
• Yields: 36 cookies

Ingredients

• DOUGH

• 8  ounces cream cheese, softened
• 1  cup unsalted butter, softened
• 2 1⁄4 cups flour

• FILLING

• 2⁄3 cup  raspberry spreadable fruit or 2⁄3 cup  apricot preserves
• 1⁄2 cup  sliced almonds
• 1  teaspoon cinnamon
• 1⁄2 cup golden raisin, chopped
• 1  egg, beaten

Directions

1. Preheat oven to 350 degrees.
2. Blend together butter and cream cheese. Add flour until dough begins to form. Divide dough into thirds.
3. Working with one third at a time, knead the dough 5-6 times on a floured surface. Roll the dough into a rectangle about 1/4 inch thick.
4. Spread 1/3 of the preserves over the dough, leaving 1/2 inch on all sides. Sprinkle 1/3 of nuts, raisins, and cinnamon over the preserved. Beginning on a long side, roll the dough like you would a jelly roll. Slice the dough into 12 equal slices.
5. Arrange on a cookie sheet lined in parchment. Brush with the beaten egg.
6. Bake for 15 minutes until golden.