Rugelach

I have many rugelach recipes, but this is truly the best I have ever made.

• Preparation Time: 55 mins
• Cooking Time: 22 mins
• Total Time: 1 hr 17 mins
• Calories: 101 Calories

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter
• 1 cup finely chopped walnuts
• 1 tablespoon ground cinnamon
• 1 (8 ounce) package cream cheese
• 0.25 teaspoon salt
• 0.5 cup white sugar
• 0.5 cup raisins
• 0.33333334326744 cup sour cream

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (180 degrees C).

Step 2

Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.

Step 3

Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.

Step 4

Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.

Step 5

After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.

Step 6

Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins.