*  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      cups          flour
      1/4  teaspoon      salt
    1      cup           unsalted butter -- cold-cut into bits
    6      ounces        cream cheese -- cut into bits
      1/3  cup           sour cream
 					
                         FILLING:
      1/2  cup           sugar
    1      tablespoon    cinnamon
    1      cup           walnuts -- finely chopped
      1/2  cup           raisins -- finely chopped
 
 OVEN: 350
 Grease baking sheets.
 
 DOUGH:
 In a food processor, pulse flour, salt, butter, 
 cream cheese and sour cream til crumbly.
 
 Shape pastry into (4) 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-inch round,
 keeping pastry chilled til 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 til lightly golden.
 
 Cool on wire racks. 
 
 Store up to 4 days in airtight containers.
 
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