Rugelach #3
64 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Butter |
| 1 | pack | (8-oz) cream cheese |
| ¼ | cup | Heavy cream |
| 1 | teaspoon | Salt |
| 2½ | cup | Flour |
| 6 | tablespoons | Sugar |
| 1¼ | teaspoon | Ground cinnamon |
| 1 | cup | Chopped walnuts |
| 1 | cup | Raisins |
Directions
Beat ½ lb. (8 oz.) butter and the cream cheese until fluffy. Beat in cream and salt. Gradually beat in flour until just combined. Divide dough in 4 parts. Wrap each and put in freezer until cold, about ½ hour. Melt remaining 2 oz. butter. Combine sugar and cinnamon. Heat oven to 350 deg.
Working with ¼ dough at a time, roll each part into a ⅛" thick round on a floured surface. Brush with 1 Tbs melted butter. Sprinkle with 1-½ Tbs cinnamon sugar and ¼ cup each walnuts and raisins. Cut round into 16 triangular wedges. Roll each up, starting with wide end. Put on an ungreased baking sheet and bake until golden, 20 to 25 minutes.
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