Danish Rugelah

Total Time: 35 mins Preparation Time: 13 mins Cook Time: 22 mins

Ingredients

• Servings: 48
• 2 cups flour
• 1/4 teaspoon salt
• 1 cup unsalted butter, cold, cut into pats
• 6 ounces cream cheese, cut into pieces
• 1/3 cup sour cream
• 1/2 cup sugar
• 1 tablespoon cinnamon
• 1 cup walnuts, finely chopped
• 1/2 cup raisins, finely chopped

Recipe

• 1 preheat ove to 350°. grease baking sheets.
• 2 in a food processor, pulse flour, salt, butter, cream cheese and sour cream until crumbly.
• 3 shape pastry into 4 equal-sized disks. wrap; chill 2 hours (or up to 2 days).
• 4 in a small bowl, mix together the sugar and cinnamon.
• 5 roll each pastry disk into a 9-inch circle, keeping each pastry chilled until rolled. sprinkle rolled pastry with cinnamon/sugar mixture, walnuts and raisins, dividing ingredients equally among pastry rounds. press lightly into the dough.
• 6 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).
• 7 place on baking sheets. bake at 350° for 22 minutes or til lightly golden. cool on wire racks. store up to 4 days in airtight containers.