Rugelach

Instructions

Whisk the flour and salt together in a medium bowl. In a large bowl, beat the butter and cream cheese with a mixer until fully combined, then stir in the flour until the mixture holds together as a dough.

Shape the dough into a ball, wrap it in plastic, and flatten it into a rectangle about 5 x 7 inches (12 x 17 cm). Refrigerate it for 12 to 24 hours.

Line a large shallow baking pan with parchment paper and preheat the oven to 350°F (180°C). Cut the chilled dough into 4 even pieces and return 3 of them to the fridge, wrapped in plastic.

On a floured surface, roll the remaining piece with a floured rolling pin into a rectangle about 12 x 8 inches (30 x 19 cm). Slide it on parchment paper into the fridge, then roll out the other three pieces the same way, chilling each as you finish.

Whisk the ½ cup of sugar with the cinnamon in a medium bowl. Take one rectangle from the fridge and spread ¼ cup of jam over it with a spatula. Scatter ¼ cup of raisins over the jam, then the walnuts, then 2 tablespoons of the cinnamon sugar.

Roll the rectangle up into a tight cylinder and set it seam-side down in the baking pan, tucking the ends under. Fill and roll the other three rectangles the same way.

Brush the cylinders with milk and sprinkle each with 1 teaspoon of sugar. With a large knife, score each one with cuts ¾ inch (2 cm) deep at one inch intervals.

Bake for 45 to 50 minutes. Cool the cylinders in the pan on a wire rack for 30 minutes, then move them to a cutting board and slice into individual rugelach.