Rugalach Or Rugelach

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This is a version of rugalach that i found years ago in chatelaine magazine. I find that if you follow the directions exactly, the dough turns out perfect every time.

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Steps

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In a medium-size bowl , blend the flour , icing sugar and salt , using a fork.

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Cut the butter and cream cheese into 1-inch cubes.

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With a pastry blender , cut the butter and cream cheese into the flour mixture until the dough is the consistency of small peas.

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Then , work the dough with your hands until it has a coarse meal texture.

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Press the dough into a ball.

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If the dough is too soft to roll , wrap and refrigerate for at least an hour.

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Preheat the oven to 350 degrees f.

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Using a fork , stir the sugar and cinnamon together.

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Divide the dough into four pieces.

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On a lightly floured board , using a floured rolling pin , roll 1 piece into a 12-inch circle , approximately 1 / 8-inch thick.

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Sprinkle half of the sugar mixture over the circle , then sprinkle with 1 / 4 cup each of the nuts and raisins.

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Alternatively , you can spread half of the jam over the circle and sprinkle with 1 / 4 cup nuts.

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Repeat with the 3 remaining pieces of dough.

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Cut each circle into 16 wedges.

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Roll up.

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Ingredients

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all-purpose flour, icing sugar, salt, unsalted butter, cream cheese, granulated sugar, cinnamon, nuts, raisins, apricot jam, egg