Rugelach

A rugelach is a Jewish pastry of Ashkenazic origin (Wikipedia) and is a common Hanukkah dessert.

FYI- these taste even better at room temperature the next day.  I made 32 of them last night and today they are all gone.  For some odd reason, I decided to eat all but one.  I threw the last one in the garbage.  I was feeling like a gluttonous pig, and for some reason, throwing that last one, meant I had some sort of self control.

(adapted from Jewish Heritage cookbook)

1 stick butter
1/4 cup cream cheese
1 tbsp sugar
1 egg
1/2 tsp salt
2 cups all purpose flour
1/2 cup butter, melted for brushing
1 cup golden raisins
1/2 cup chopped walnuts
1/2 cup brown sugar, mixed with 1 tsp cinnamon

In a medium bowl, beat cheese and butter until creamy.  Mix in sugar, egg, and salt.  Mix in flour, a little at a time, until dough consistency.  Shape into a ball, cover with plastic wrap and chill for a minimum of 2 hours.

Preheat the oven to 350 degrees.  Divide the dough into 4 pieces.

On a floured surface, roll out the 4 pieces into a circle.

Note my little chef brush upper left corner.  I love him!

Brush each circle with butter, sprinkle with raisins and sugar.

There he is again.

Cut each circle into 8 wedges (I used a pizza cutter).  Roll each wedge from large side up to pointed side, cigar like (so the pointed side is on the outside of the roll).  Bake for 25 minutes or until golden brown.