Rugelach

Recipe by Sydney Mike
READY IN: 37mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix cream cheese, flour & butter, then divide into 4 balls & wrap inaluminum foil ~ Refrigerate at least 6 hours.
  • 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).
  • Roll out each ball to 1/4" (or 6mm) thickness & about 10" (25 cm) in diameter or more.
  • Cut each circle into 10-12 wedges, then spread wedges thinly with jam.
  • Mix together cinnamon, sugar, raisins & walnuts, then spread this mixture over the jam on each wedge.
  • Mix together 1 tablespoon each of sugar & cinnamon & set aside.
  • Roll each wedge gently, starting at the wide part & ending at the point.
  • Place each rolled wedge on prepared cookie sheet(s), & sprinkle LIGHTLY with sugar/cinnamon mix.
  • Bake 30 minutes or untl golden brown, then cool before serving.
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