Cookbook:Rugelach

Rugelach is a Jewish pastry with a variety of fillings, such as raisins, walnuts, and sometimes chocolate.

Ingredients

 * 2 cups (260 g) all-purpose flour
 * ½ cup (65 g) plus 4 tsp white granulated sugar
 * 1 tsp cinnamon
 * ½ tsp salt
 * 1 cup loosely packed golden raisins, chopped
 * 1 ¼ cups walnuts (¼ lb), finely chopped
 * 16 tbsp (2 sticks) unsalted butter, softened
 * 8 oz (220 g) cream cheese, softened
 * 1 cup apricot jam or raspberry jam
 * Milk to brush

Procedure

 * 1) Whisk flour and salt in a medium bowl.
 * 2) Beat butter and cream cheese in a large bowl with a mixer until well combined.
 * 3) Stir in flour until the contents is the consistency of dough.
 * 4) Roll the dough into a ball and wrap in plastic; flatten into a 5 x 7 inch (12 x 17 cm) rectangle.
 * 5) Refrigerate for 12–24 hours.
 * 6) Line a large shallow baking pan with parchment paper. Preheat oven to 350°F.
 * 7) Cut the chilled dough into 4 even pieces, and return all but 1 to the fridge in plastic wrap. Roll the remaining piece into a 12 x 8 inch (30 x 19 cm) rectangle on a floured surface with a floured rolling pin (to prevent sticking).
 * 8) Put the flattened dough on parchment paper, and then return to the fridge to chill while you repeat the flattening process on all other dough quarters.
 * 9) After you are done flattening the dough, return the last piece to the fridge.
 * 10) Whisk the ½ cup sugar with cinnamon in a medium bowl.
 * 11) Take one dough quarter out of the fridge and spread ¼ cup of the jam over the dough with a spatula. Over the dough, scatter ¼ cup of raisins and then walnuts, finally 2 tablespoons of the whisked cinnamon sugar.
 * 12) Roll the dough quarter up into a tight cylinder. Place the dough cylinder seam-side down in the baking pan and close and tuck the ends.
 * 13) Repeat the same process with the other 3 dough rectangles.
 * 14) Finish the cylinders by brushing with milk, sprinkle each with a teaspoon of sugar. Using a large knife, score the dough cylinders with ¾ inch (2 cm) deep cuts, at one inch intervals.
 * 15) Bake at 350°F (180°C) for 45–50 minutes.
 * 16) Take out of the oven, cool in the pan on a wire rack for 30 minutes. Transfer cylinders to a cutting board and cut slices from the cylinders to make rugelach.

Notes, tips, and variations

 * Instead of using raisins, try substituting mini chocolate chips.