Rugelach filled with jam, walnuts and raisins

Ingredients for 1 servings:

• 250 g cream cheese
• 115 g butter, room temperature
• 50 g white sugar
• ¼ tsp salt, kosher
• 1 tsp vanilla extract
• ½ tsp lemon juice
• 250 g flour
• 55 g brown sugar
• 6 tbsp white sugar
• ½ tsp cinnamon powder
• 120 g walnuts, chopped
• 130 g raisins
• 125 g apricot jam or currant jam
• 1 egg(s)
• 1 tbsp milk
• 3 tbsp white sugar
• 1 tsp cinnamon powder
• Flour , for the work surface

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes

Jewish pastries, popular Christmas cookies in the USA

In a bowl, beat the cream cheese and butter with a mixer until fluffy. Add the 50g of sugar, salt, vanilla extract, and lemon juice. Mix in the flour with the mixer at low speed. Turn the dough out onto a floured surface and shape into a ball. Divide the ball into quarters, wrap each quarter (rolled into balls) in plastic wrap, and chill in the refrigerator for 1 hour. For the filling, mix together 6 tablespoons of sugar, the brown sugar, 1/2 teaspoon of cinnamon, raisins, and walnuts. Remove the dough from the refrigerator and roll each ball out on a floured surface into a circle approximately 22cm in diameter. Spread each dough circle with 2 tablespoons of apricot or blackcurrant jam. Sprinkle the filling in equal portions over the jam, pressing it lightly into the dough. Cut the circles into 12 equal wedge-shaped pieces. It’s best to cut the circles into quarters first, then the quarters into thirds. Roll up the pieces starting from the widest side. Place the finished cookies on a baking sheet lined with parchment paper, short end down. Chill the cookies for 30 minutes. Preheat the oven to 175 degrees C (350 degrees F). For the glaze, mix the egg with the milk. Brush each cookie with the mixture. Mix 3 tablespoons of sugar with 1 teaspoon of cinnamon and sprinkle over the cookies. Place the baking sheet in the oven and bake the cookies for 15 to 20 minutes. Then remove the sheet from the oven and let the cookies cool on a wire rack.