Rugelach

Delicious rolled cookies!

8 oz Cream cheese at room temperature
1/2 lb. (2 sticks) Unsalted butter
1/4 C. Granulated Sugar
1/4 tsp. Kosher salt
1 tsp. Vanilla extract
2 C. all-purpose flour
1/4 C. Brown sugar, packed
1 1/2 tsp. Cinnamon
3/4 C. Raisins
1 C. Walnuts, finely chopped
1/2 C.Apricot preserves, pureed in a food processor
1 Egg beaten with 1 tablespoon milk

Cream the cheese and butter in a large bowl with an electric mixer until light and fluffy. Add the granulated sugar, salt and vanilla.  With the mixer on a low speed, slowly add the flour in small batches until it is fully combined.  Roll the dough into a ball and cut into quarters. Wrap each dough ball in plastic wrap and refrigerate for at least one hour.

In a bowl make the filling by combining 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, raisins and walnuts.

Flour the board or counter top well and roll each ball of dough into approximately a 9-inch circle.  Spread the dough with 2 tablespoons of apricot preserves and sprinkle with 1/2 C. of the filling. It helps to press the filling lightly into the dough.   Cut the circle into 12 equal wedges. Starting with the wide side of the wedge, roll up the cookies and place on a baking sheet with the points tucked under.

Chill in the refrigerator for approximately 30 min.

Preheat the oven to 350' F

Brush each cookie with the egg wash ( by combining the egg and milk).  If desired, combine cinnamon and sugar and sprinkle over the cookies.

Bake for 20 minutes until lightly browned. Let cool and enjoy!

(Adapted from Ina Garten)