*  Exported from  MasterCook  *

                             Favorite Rugelah

Recipe By     : LSS Collection
Serving Size  : 48   Preparation Time :0:00
Categories    : Danish And Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Dough:
   2      c             Flour
     1/4  ts            Salt
   1      c             Unsalted butter -- cold,
                        - cut into bits
   6      oz            Cream cheese -- cut into bits
     1/3  c             Sour cream
                        Filling:
     1/2  c             Sugar
   1      tb            Cinnamon
   1      c             Walnuts -- finely chopped
     1/2  c             Raisins -- finely chopped

Preheat oven to 350°F.

Grease baking sheets.

Dough:

In a food processor, pulse flour, salt, butter, cream cheese, and
sour cream until crumbly.

Shape pastry into four equal-sized disks. Wrap; chill 2 hours or up
to 2 days.

In a cup, mix together sugar and cinnamon.

Roll each pastry disk into a 9" round, keeping pastry chilled until
rolled.

Sprinkle rolled pastry with sugar mixture, walnuts, and raisins,
dividing ingredients equally among rounds. Press lightly into dough.

With a chef's knife, cut each round into 12 wedges.

Roll wedges tightly from outside edge to point (making sure filling
is enclosed, as raisins will burn if exposed.)

Place on baking sheets.

Refrigerate rugelah while rolling each batch. Chill all rugelah
20 minutes.

Bake 22 minutes or until lightly golden.

Cool on wire racks.

Store up to 4 days in airtight containers.


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