Rugelach

• 1 cup cream cheese, softened
• 2 cups all-purpose flour
• 1/2 lb unsalted butter
• 1/4 cup apricot jam (more or less)
• 1 teaspoon ground cinnamon
• 1/3 cup granulated sugar
• 1 2/3 cups dark raisins
• 1/2 cup walnuts, finely chopped
• 1 tablespoon granulated sugar
• 1 tablespoon ground cinnamon

1. Mix cream cheese, flour & butter, then divide into 4 balls & wrap inaluminum foil ~ Refrigerate at least 6 hours.
2. When ready to work the dough, preheat oven to 375 degrees F (or 190 degrees C) & lightly grease & flour a cookie sheet (or enough to bake 24 rugelach).
3. Roll out each ball to 1/4" (or 6mm) thickness & about 10" (25 cm) in diameter or more.
4. Cut each circle into 10-12 wedges, then spread wedges thinly with jam.
5. Mix together cinnamon, sugar, raisins & walnuts, then spread this mixture over the jam on each wedge.
6. Mix together 1 tablespoon each of sugar & cinnamon & set aside.
7. Roll each wedge gently, starting at the wide part & ending at the point.
8. Place each rolled wedge on prepared cookie sheet(s), & sprinkle LIGHTLY with sugar/cinnamon mix.
9. Bake 30 minutes or untl golden brown, then cool before serving.

cream cheese, flour, unsalted butter, apricot, ground cinnamon, granulated sugar, dark raisins, walnuts, sugar, ground cinnamon

Taken from www.food.com/recipe/rugelach-304428 (may not work)