Rugelach

• 2 cups (260 g) all-purpose flour
• ½ cup (65 g) plus 4 tsp white granulated sugar
• 1 tsp cinnamon
• ½ tsp salt
• 1 cup loosely packed golden raisins, chopped
• 1 ¼ cups walnuts (¼ lb), finely chopped
• 16 tbsp (2 sticks) unsalted butter, softened
• 8 oz (220 g) cream cheese, softened
• 1 cup apricot jam or raspberry jam
• Milk to brush

Ingredients for 20 servings (1.4 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Whisk flour and salt in a medium bowl.

2. 2

   Beat butter and cream cheese in a large bowl with a mixer until well combined.

3. 3

   Stir in flour until the contents is the consistency of dough.

4. 4

   Roll the dough into a ball and wrap in plastic; flatten into a 5 x 7 inch (12 x 17 cm) rectangle.

5. 5

   Refrigerate for 12–24 hours.

6. 6

   Line a large shallow baking pan with parchment paper. Preheat oven to 350°F (180°C).

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7. 7

   Cut the chilled dough into 4 even pieces, and return all but 1 to the fridge in plastic wrap. Roll the remaining piece into a 12 x 8 inch (30 x 19 cm) rectangle on a floured surface with a floured rolling pin (to prevent sticking).

8. 8

   Put the flattened dough on parchment paper, and then return to the fridge to chill while you repeat the flattening process on all other dough quarters.

9. 9

   After you are done flattening the dough, return the last piece to the fridge.

10. 10

    Whisk the ½ cup sugar with cinnamon in a medium bowl.

11. 11

    Take one dough quarter out of the fridge and spread ¼ cup of the jam over the dough with a spatula. Over the dough, scatter ¼ cup of raisins and then walnuts, finally 2 tablespoons of the whisked cinnamon sugar.

12. 12

    Roll the dough quarter up into a tight cylinder. Place the dough cylinder seam-side down in the baking pan and close and tuck the ends.

13. 13

    Repeat the same process with the other 3 dough rectangles.

14. 14

    Finish the cylinders by brushing with milk, sprinkle each with a teaspoon of sugar. Using a large knife, score the dough cylinders with ¾ inch (2 cm) deep cuts, at one inch intervals.

15. 15

    Bake at 350°F (180°C) for 45–50 minutes.

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16. 16

    Take out of the oven, cool in the pan on a wire rack for 30 minutes. Transfer cylinders to a cutting board and cut slices from the cylinders to make rugelach.

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