Title: Rugelach with Fruit Jam
Categories: Pastry Cookie Jewish
Yield: 48 Pastries

1/2	lb	Butter; softened
6	oz	Cream cheese; room temp
3	c	Flour
1/2	ts	Salt
3/4	c	Sugar
2	ts	Cinnamon
6	tb	Raisins; chopped
6	tb	Walnuts; chopped
3/4	c	Jam (apricot, strawberry, or raspberry)
1		Egg yolk
1	tb	;Water

Combine the butter & cream cheese & beat until well mixed. Add the flour & salt & mix until completely blended. The dough will be easier to handle if you wrap & chill it for about an hour. Stir together 1/2 cup sugar & the cinnamon. Add the raisins & walnuts & toss to coat all the pieces.

Preheat oven to 375 degrees & get out some cookie sheets. Divide the dough into six equal parts. Keep chilled any dough you are not working on. Roll one of the pieces into an 8" circle. Spread with two tablespoons jam & sprinkle with two tablespoons of the sugar-raisin-nut mixture. Cut into eight pie-shaped wedges. Beginning at the wide end, roll toward the point, & form a crescent shape. Roll out & form the remaining dough in the same way.

Place the cookies, point side down, about 1" apart on the ungreased cookie sheets. Mix together the egg yolk & water & brush over the top of each cookie. Sprinkle each cookie with a little of the remaining 1/4 cup sugar. Bake for about 15 minutes or until lightly golden. Remove from oven & transfer to racks to cool.

From: curmudgn@flash.net (Sam Waring)

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