Rugelach

Step 1

In the work bowl of a food processor, combine flour and salt. Pulse a few times. Add the butter and cream cheese, pulse until the mixture resembles wet sand but hasn’t started to form a dough ball. Transfer to the counter and knead into a ball. Divide the ball in half and shape each into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours or up to 2 days.

Step 2

Position an oven rack in the top third and preheat the oven to 350F. Line two baking sheets with parchment paper or silicone baking mats.

Step 3

Finely chop the walnuts and raisins and place in a large bowl. Add the granulated sugar and cinnamon, and stir until combined.

Step 4

On a lightly floured surface, roll one dough disk into a 1/8-inch-thick round and trim to a 10-inch circle. Spread with half of the jam, leaving about a ½ border at the edge. Cut the circle into quarters and cut each quarter into thirds, creating 12 triangles. Sprinkle the jam with half of the nut mixture.

Step 5

Starting at the widest end, roll each triangle up towards the tip like a crescent roll. Place on the prepared baking sheets about 2 inches apart. Repeat with the remaining dough and filling. Brush each cookie with the beaten egg and sprinkle lightly with coarse sugar.

Step 6

Bake one sheet at a time for 25 to 30 minutes or until golden brown. Immediately transfer the cookies to a wire rack and let cool completely before serving.