Apricot Raisin Rugelach

• 1 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 jar (10 ounces) apricot spreadable fruit
• 1-1/4 cups finely chopped walnuts
• 1 cup raisins
• 1/2 cup plus 2 teaspoons sugar, divided
• 1 teaspoon ground cinnamon
• 2 tablespoons half-and-half cream

1. In a large bowl, beat butter and cream cheese until well blended. Combine flour and salt; gradually add to butter mixture and mix well. Shape into four 5-in. logs; cover and refrigerate for 8 hours or overnight.
2. On a lightly floured surface, roll one log into a 12x8-in. rectangle. Spread with about 1/4 cup spreadable fruit; sprinkle with 5 tablespoons walnuts and 1/4 cup raisins. Combine 1/2 cup sugar and cinnamon; sprinkle 2 tablespoons over the top. Roll up jelly-roll style, starting with a long side. Repeat. Chill.
3. Place roll-ups seam side down 4 in. apart on ungreased
4. . Brush with cream; sprinkle with remaining sugar. With a serrated knife, make 1/2-in.-deep cuts 1 in. apart on roll-ups. Bake at 350u0b0 for 20-25 minutes or until golden brown. Transfer to a cutting board; cut into slices. Cool on wire racks.

butter, cream cheese, flour, salt, fruit, walnuts, raisins, sugar, ground cinnamon, cream

Taken from www.tasteofhome.com/recipes/apricot-raisin-rugelach/ (may not work)