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==
# 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. 
==Tips==
*Instead of using raisins, try substituting mini chocolate chips. 
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Category:Hanukkah Recipes
Category:Pastry Recipes
Category:Hanukkah