Real Rugelach

• Dough
• 1 cup salted butter, softened
• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• Raisin Nut Filling
• 1/4 cup brown sugar, packed
• 6 tablespoons sugar
• 3/4 cup seedless raisin, coarsly chopped
• 2 teaspoons cinnamon
• 1 cup finely chopped walnuts
• 1 egg
• 1 tablespoon cream or 1 tablespoon milk

1. In a mixing bowl or food processor, cream the butter and cream cheese together.
2. Add sugar, salt and vanilla and mix well.
3. Beat in the flour, little by little. Work the dough lightly just until all the flour is incorporated. Do not knead.
4. Divide the dough into 4 portions. Wrap each piece in plastic wrap.
5. Refrigerate at least 1 hour.
6. Prepare the filling and set aside.
7. Preheat oven to 350 degrees.
8. Roll out one of the portion of dough in a circle about 1/16 inch thick. ( About a 9 inch circle).
9. Sprinkle 1/2 cup of the filling on entire circle of dough, lightly pressing into dough.
10. With a knife or pastry wheel, cut the pastry into 8 pie-shaped wedges.
11. Roll up each wedge starting from wide edge, putting point end down on foil or parchment paper lined baking sheet. Repeat with remaining dough.
12. Chill formed cookies for 20 minutes on pan.
13. Beat egg and cream or milk together and brush on cookies with pastry brush, then sprinkle with some of filling mixture.
14. Bake for 15-20 minutes, or until golden brown.

dough, butter, cream cheese, sugar, salt, vanilla, flour, raisin nut filling, brown sugar, sugar, seedless raisin, cinnamon, walnuts, egg, cream

Taken from www.food.com/recipe/real-rugelach-361990 (may not work)