Cinnamon Raisin Rugelach Recipe

• 3 cups unbleached flour
• 2 egg yolks
• 2 tablespoons sour cream
• 1/2 pound cream cheese
• 1/2 pound softened butter or margarine
• 1 tablespoon vanilla
• 12 heaping tablespoons canned whole cranberry sauce
• 2 cups sugar
• 2 cups chopped walnuts
• 2 cups raisins
• 2 tablespoons cinnamon
• 1 tablespoon cinnamon
• 3 tablespoons sugar, mixed

1. Blend all pastry ingredients and divide dough into 6 equal pieces. Shape into balls, cover, and refrigerate until chilled.
2. Sprinkle a little flour on a flat surface. Take each ball and roll out into a 12-inch circle, dusting with flour as needed to keep dough from sticking. Place 2 heaping tablespoons of cranberry sauce on each pastry round, covering a 6-inch circle at the center of it.
3. Combine all other filling ingredients and spoon one cup of it on each round, spreading evenly to an inch of the edge.
4. Using a pizza cutter or sharp knife, cut into 16 triangles, slicing the dough like a pie.
5. Starting at the outer edge, roll each triangle toward the center and place on a greased cookie sheet with the small end of the triangle on the bottom.
6. When all the triangles are rolled, dust the tops with the cinnamon-sugar mixture and bake in a 325u0b0F oven for 20 to 25 minutes, until tops are golden-brown.

flour, egg yolks, sour cream, cream cheese, butter, vanilla, cranberry sauce, sugar, walnuts, raisins, cinnamon, cinnamon, sugar

Taken from www.seriouseats.com/recipes/2010/12/cinnamon-raisin-rugelach.html (may not work)