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
- Whisk flour and salt in a medium bowl.
- Beat butter and cream cheese in a large bowl with a mixer until well combined.
- Stir in flour until the contents is the consistency of dough.
- Roll the dough into a ball and wrap in plastic; flatten into a 5x7 inch rectangle.
- Refrigerate for 12 to 24 hours.
- Line a large shallow baking pan with parchment paper.
- Preheat oven to 350 °F.
- 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 12x8 inch rectangle on a floured surface with a floured rolling pin (to prevent sticking).
- 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.
- After you are done flattening the dough, return the last piece to the fridge.
- Whisk the ½ cup sugar with cinnamon in a medium bowl.
- 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.
- 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.
- Repeat the same process with the other 3 dough rectangles.
- 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 deep cuts, at one inch intervals.
- Bake at 350 °F for 45-50 minutes.
- 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.