Rugelach

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1 cup apricot preserves
• 1 cup golden raisin, chopped
• 1 1/4 cups walnuts, finaly chopped (1/4 lb)
• 1/4 cup milk
• 4 teaspoons sugar

Directions

1. 1

   Whisk together flour and salt in a bowl.

2. 2

   Beat togeter butter and cream cheese in a large bowl, until well combined.

3. 3

   Add flour mixter and stir with a wooden spoon until soft dough forms.

4. 4

   Gather dough into a ball and wrap in plastic wrap, loose, then flatten (in wrap) into 7-by-5-inch rectangle.

5. 5

   Chill until Firm 8 to 24 h.

6. 6

   Put oven rack in the middle of the over and preheat oven to 350°F.

7. 7

   Line large shallow backing pan with parchment paper.

8. 8

   Cut dough into 4 pieces.

9. 9

   Chill 3 wrapped in plastic wrap, and roll remaining piece into 12-by-8 inch rectangle on well floured surface with a floured rolling pin.

10. 10

    transfer into a sheet of parchment paper and then transfer to a tray and chill while rolling out remaining dough in tha same manner, transferinf each to another sheet of parchment and stack on tray.

11. 11

    Whisk 1/2 cup sugar with cinnamon.

12. 12

    Arrange 1 dough rectangle on work surface with long side nearest you.Spread 1/4 cup preserves evently with spatula. Sprinkle 1/4 cup raisins and a rounded 1/4 cup walnuts over jam, then sprinkle 2 table spoons cinamon sugar.

13. 13

    Using parchement as aid, roll up dough tightly into log.

14. 14

    Place log seam side down, in lined baking pan then pinch ends closed and tuck underneath.

15. 15

    Repeat process 3 more times and arrange 1 inch apart in a pan.

16. 16

    Bruch logs with milkand sprinkle each with 1 teaspoon of remaining sugar.

17. 17

    With sharp knife make 3/4-inch-deep cuts crosswise in doug(not all the way throught at 1-inch intervals.

18. 18

    Bake until golden brown for 45-50 minutes.

19. 19

    Cool in a pan for 30 minutes, then transfer logs to cutting board and slice cokkies all the way through.

20. 20

    Put into an air tight container and keep in room temperature for up to a week.