Rugelach with Walnuts and Raisins Draft

How I make it

Dough

1. Put the cream cheese in a food processor. With the motor running, add the butter and process until smooth and creamy.

2. Add the sugar and vanilla and mix. Add the flour and salt and process just until the dough starts to clump together.

3. On a sheet of plastic wrap, shape the dough into a ball. Divide it into 4 pieces and wrap each one in plastic.

4. Chill for 2 hours or overnight.

Filling

1. In a medium bowl, mix both sugars, the cinnamon, raisins and walnuts.

Shaping and baking

1. Let the dough soften at room temperature for about 15 minutes.

2. On a floured surface with a floured rolling pin, roll one piece of dough into a 9-inch (22 cm) circle about ⅛ inch (3 mm) thick (trace around a plate with a knife). Move the dough now and then so it doesn't stick.

3. Spread 2 tablespoons of apricot jam over the circle with the back of a spoon. Sprinkle ½ cup of the filling over the jam and press it in firmly with your hands.

4. With a floured knife or pizza cutter, cut the circle into 12 wedges and loosen them from the counter with a wide knife.

5. Starting from the wide end, roll up each wedge into a crescent and curve the ends inward.

6. Place them on the baking sheet point side down, 1½ inches (4 cm) apart. Cover with plastic wrap and chill for at least 30 minutes, or until firm.

7. Clean the counter, then roll and shape the remaining pieces of dough the same way.

8. Meanwhile, preheat the oven to 350°F (180°C).

9. Brush the rugelach with the milk. Mix the sugar with the cinnamon and sprinkle over them.

10. Bake for 15-18 minutes, until light golden.

11. Cool for 10 minutes on the sheet, then move to a rack to cool completely.