Rugelach

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup butter or margarine, softened
• 2-1/4 cups flour
• 1 cup finely chopped PLANTERS Walnuts
• 1/2 cup plus 2 Tbsp. sugar, divided
• 1 Tbsp. ground cinnamon, divided
• 1/4 cup raspberry preserves

1. Beat cream cheese and butter in large bowl with mixer until blended.
2. Gradually add flour, mixing well after each addition.
3. (Dough will be very soft and sticky.)
4. Divide dough into 4 portions; place each portion on sheet of plastic wrap.
5. Use floured hands to pat each portion into 1-inch-thick round.
6. Wrap individually in plastic wrap.
7. Refrigerate overnight.
8. Heat oven to 325F.
9. Cover baking sheets with foil or parchment.
10. Combine nuts, 1/2 cup sugar and 2 tsp.
11. cinnamon.
12. Mix remaining sugar and cinnamon.
13. Roll one portion of dough into 11-inch circle on lightly floured surface; spread with 1 Tbsp.
14. preserves, then sprinkle with 1/4 of the nut mixture.
15. Cut into 16 wedges; roll up, starting at short side of each.
16. Place, point sides down, on prepared baking sheets; shape into crescents.
17. Sprinkle evenly with 1 tsp.
18. cinnamon-sugar.
19. Repeat with remaining dough, preserves, nut mixture and cinnamon-sugar.
20. Bake 25 min.
21. or until lightly browned.
22. Immediately remove from baking sheets to wire racks; cool completely.

philadelphia cream cheese, butter, flour, walnuts, sugar, ground cinnamon, raspberry preserves

Taken from www.kraftrecipes.com/recipes/-8447.aspx (may not work)