Rugelach

Ingredients

• 1 teaspoon cinnamon 
• 8 oz cream cheese softened
• 2 cups flour all-purpose
• 1 cup golden raisins loosely packed chopped
• 44 servings milk for brushing cookies
• 1 cup raspberry jam 
• 0.5 teaspoon salt 
• 0.5 cup sugar 
• 1 cup butter unsalted softened
• 0.3 lb walnuts finely chopped

Equipment

• bowl
• frying pan
• baking paper
• oven
• knife
• whisk
• plastic wrap
• baking pan
• hand mixer
• wooden spoon
• rolling pin
• offset spatula
• cutting board

Directions

1. Whisk together flour and salt in a bowl. Beat together butter and cream cheese in a large bowl with an electric mixer until combined well.
2. Add flour mixture and stir with a wooden spoon until a soft dough forms. Gather dough into a ball and wrap in plastic wrap, then flatten (in wrap) into a roughly 7- by 5-inch rectangle. Chill until firm, 8 to 24 hours.
3. Put oven rack in middle position and preheat oven to 350°F. Line bottom of a 1- to 1 1/2-inch-deep large shallow baking pan with parchment paper.
4. Cut dough into 4 pieces. Chill 3 pieces, wrapped in plastic wrap, and roll out remaining piece into a 12- by 8-inch rectangle on a well-floured surface with a floured rolling pin.
5. Transfer dough to a sheet of parchment, then transfer to a tray and chill while rolling out remaining dough in same manner, transferring each to another sheet of parchment and stacking on tray.
6. Whisk 1/2 cup sugar with cinnamon.
7. Arrange 1 dough rectangle on work surface with a long side nearest you.
8. Spread 1/4 cup preserves evenly over dough with offset spatula.
9. Sprinkle 1/4 cup raisins and a rounded 1/4 cup walnuts over jam, then sprinkle with 2 tablespoons cinnamon sugar.
10. Using parchment as an aid, roll up dough tightly into a log.
11. Place, seam side down, in lined baking pan, then pinch ends closed and tuck underneath. Make 3 more logs in same manner and arrange 1 inch apart in pan.
12. Brush logs with milk and sprinkle each with 1 teaspoon of remaining granulated sugar. With a sharp large knife, make 3/4-inch-deep cuts crosswise in dough (not all the way through) at 1-inch intervals. (If dough is too soft to cut, chill until firmer, 20 to 30 minutes.)
13. Bake until golden, 45 to 50 minutes. Cool to warm in pan on a rack, about 30 minutes, then transfer logs to a cutting board and slice cookies all the way through.