Raspberry Rugelach
1 cup unsalted butter, softened
2 (3 oz) packages cream cheese, softened
2 1/4 cups unsifted all purpose flour
Filling
1/3 cup sugar
1 tsp ground cinnamon
3/4 cup raspberry jam
3/4 cup chopped walnuts
3/4 dark seedless raisins
Prepare Pastry: In a medium bowl with electric mixer on low speed, beat
butter and cream cheese just until combined. Add flour and beat until a
smooth dough forms. Divide dough into 3 equal pieces, wrap in plastic and
refrigerate for at least 2 hours or overnight.
Prepare Filling: Heat oven to 350 degrees. In a small bowl, combine sugar and
cinnamon; set aside. Remove one piece of dough from refrigerator. Working
quickly on a lightly floured surface, roll out dough to a 10x16 inch rectangle,
about 1/8th inch thick. Spread 1/4 cup raspberry jam over the rectangle,
leaving a 1/4 inch border of pastry. Sprinkle 1.4 cup walnuts and 1 tbsp cinnamon
sugar over the jam. Using 1/4 cup raisins, form a row down one long side of the pastry.
Carefully roll the pastry around the raisins, gently tucking and tightening as you go.
Sprinkle top with 2 tsp cinnamon sugar. Repeat process with 2 remaining balls
of dough, making 2 more logs. Cut each log into 10 pieces. Place pieces
on nonstick baking sheet, lined with parchment paper or coated with non
stick cooking spray. Bake until golden brown 20-25 minutes. Transfer rugelach
to a wire rack and let cool completely. Store in an airtight container up to 3 days.