German Ruggelach

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 115 g cream cheese
• 115 g butter, softened
• 140 g flour, sifted
• 55 g light muscovado sugar
• 1/2 teaspoon ground cinnamon
• 40 g walnuts, finely chopped
• 25 g raisins, chopped
• 1 egg, beaten
• 2 tablespoons caster sugar

Recipe

• 1 1. first make the pastry. beat the cream cheese vigorously with the butter, until well mixed and softened. gradually beat in the flour.
• 2 2. gather up into a ball, and wrap in foil or cling film. chill in the refrigerator for 30 minutes.
• 3 3. to make the filling, mix together the muscovado sugar with the cinnamon, walnuts and raisins in a bowl.
• 4 4. preheat the oven to 200ºc/gas 6.
• 5 5. on a lightly floured board, roll the chilled pastry out into a 30cm circle. brush with beaten egg, and sprinkle the filling evenly over the pastry. cover with a sheet of greaseproof paper, and run the rolling pin over it a couple of times to fix the filling firmly into the pastry. lift off the paper.
• 6 6. divide the circle up like a cake into 16 triangles.
• 7 7. roll up each one, starting with the wider end, as if you were making a croissant.
• 8 8. arrange on a baking sheet, brush with egg and sprinkle with caster sugar.
• 9 9. bake in the oven for 12-15 minutes, until golden brown.