Hanukkah Rugelach

 

                                                                                         

Ingredients:

Preparation:

Whisk together flour and salt in a bowl.

 

Beat together butter and cream cheese in a large bowl with an electric mixer until combined well.

 

Add flour mixture and stir with a wooden spoon until a soft dough forms.

 

Gather dough into a ball and wrap in plastic wrap, then flatten (in wrap) into a roughly 18 by 13 cm rectangle. Chill until firm, 8 to 24 hours.


Put oven rack in middle position and preheat oven to 180° C. Line bottom of a  large shallow baking pan with parchment paper.

 

Cut dough into 4 pieces. Chill 3 pieces, wrapped in plastic wrap, and roll out remaining piece into a 30 by 20 cm rectangle on a well-floured surface with a floured rolling pin.

 

Transfer dough to a sheet of parchment, then transfer to a tray and chill while rolling out remaining dough in same manner.

 

Transferring each to another sheet of parchment and stacking on tray.


Whisk 1/2 cup sugar with cinnamon.

 

Arrange 1 dough rectangle on work surface with a long side nearest you. Spread 1/4 cup preserves evenly over dough with offset spatula.

 

Sprinkle 1/4 cup raisins and a rounded 1/4 cup walnuts over jam, then sprinkle with 2 tablespoons cinnamon sugar.


Using parchment as an aid, roll up dough tightly into a log. Place, seam side down, in lined baking pan, then pinch ends closed and tuck underneath.

 

Make 3 more logs in same manner and arrange 1 inch apart in pan. Brush logs with milk and sprinkle each with 1 teaspoon of remaining granulated sugar.

 

(we cut the logs in slices before baking).

 

With a sharp large knife, make 3/4-inch-deep cuts crosswise in dough (not all the way through) at 1-inch intervals.

 

(If dough is too soft to cut, chill until firmer, 20 to 30 minutes.)


Bake until golden, 45 to 50 minutes. Cool to warm in pan on a rack, about 30 minutes, then transfer logs to a cutting board and slice cookies all the way through.