Rugelach

Description
Rugelach is a Jewish pastry dish with raisins, walnuts, and sometimes chocolate.
 * Rugelach from the Wikibooks Cookbook -- original source of recipe, licensed under the GNU Free Documentation License
 * Cook Time: 12 – 24 minutes to refrigerate dough, 40 – 50 minutes to bake

Ingredients

 * 2 cups all-purpose flour
 * ½ cup + 4 teaspoons sugar
 * 1 teaspoon cinnamon
 * ½ teaspoon salt
 * 1 cup loosely packed golden raisins, chopped
 * 1¼ cups walnuts (¼ lb), finely chopped
 * 16 tablespoons (2 sticks) unsalted butter, softened
 * 8 oz cream cheese, softened
 * 1 cup apricot or raspberry jam
 * milk to brush rugelach

Directions

 * 1) Whisk flour and salt in a medium bowl.
 * 2) Beat butter and cream cheese in a large bowl with a mixer until well combined.
 * 3) Stir in flour until the contents is the consistency of dough.
 * 4) Roll the dough into a ball and wrap in plastic; flatten into a 5x7 inch rectangle.
 * 5) Refrigerate for 12 to 24 hours.
 * 6) Line a large shallow baking pan with parchment paper.
 * 7) Preheat oven to 350°F.
 * 8) Cut the chilled dough into 4 even pieces, and return all but 1 to the fridge in plastic wrap.
 * 9) Roll the remaining piece into a 12x8 inch rectangle on a floured surface with a floured rolling pin (to prevent sticking).
 * 10) 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.
 * 11) After you are done flattening the dough, return the last piece to the fridge.
 * 12) Whisk the ½ cup sugar with cinnamon in a medium bowl.
 * 13) Take one dough quarter out of the fridge and spread ¼ cup of the jam over the dough with a spatula.
 * 14) Over the dough, scatter ¼ cup of raisins and then walnuts, finally 2 tablespoons of the whisked cinnamon sugar.
 * 15) Roll the dough quarter up into a tight cylinder.
 * 16) Place the dough cylinder seam-side down in the baking pan and close and tuck the ends.
 * 17) Repeat the same process with the other 3 dough rectangles.
 * 18) Finish the cylinders by brushing with milk, sprinkle each with a teaspoon of sugar.
 * 19) Using a large knife, score the dough cylinders with ¾ inch deep cuts, at one inch intervals.
 * 20) Bake at 350°F for 45 – 50 minutes.
 * 21) Take out of the oven, cool in the pan on a wire rack for 30 minutes.
 * 22) Transfer cylinders to a cutting board and cut slices from the cylinders to make rugelach.

Tips

 * Instead of using raisins, try substituting mini chocolate chips.