Makes 18 to 20 cookies
- 8 ounces cream cheese
- 4 sticks unsalted butter (16 ounces), softened slightly
- 1 Tbsp. salt
- 2 cups flour
- 2 cups plus 1 Tbsp. sugar (reserve the 1 Tbsp. for later)
- 2 cups chopped walnuts
- 2 cups raisins
- 2 Tbsp. Ceylon cinnamon
- 2 cups of Strawberry or Apricot jam
- 1 egg white
To make the dough, mix the cream cheese into the butter in an electric mixer and whip until thoroughly incorporated. Add salt and flour and mix again to incorporate. Spoon the dought onto a sheet of plastic wrap and shape into a square. Refrigerate for at least one day and up to 5.
To make the rugelach, preheat oven to 350°. Roll out the chilled dough ¼-inch thick, into a rectangle approximately 12 inches by 24 inches. Spread the jam all over the dough
In a small bowl, mix the walnuts, 2 cups sugar, 1 tablespoon of the cinnamon and raisins. Sprinkle this mixture all over the jam-covered dough.
Roll the dough into a log, starting on one of the longer sides so that you end up with an even, long log of dough. Brush with an eggwash mixture (the egg white mixed with a little water). Sprinkle with the remaining sugar and cinnamon.
With a sharp knife, cut 2-inch pieces down the length of the dough until all of the cookies have been cut. Lay onto a baking sheet and bake for 30 to 35 minutes.
This recipe is part of an article on new, easy ways to spice up your dinner.