Ingredients

• 1 cup cream cheese, softened
• 2 cups all-purpose flour
• 1/2 lb unsalted butter
• 1/4 cup apricot jam (more or less)
• 1 teaspoon ground cinnamon
• 1/3 cup granulated sugar
• 1 2/3 cups dark raisins
• 1/2 cup walnuts, finely chopped
• 1 tablespoon granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. Mix cream cheese, flour & butter, then divide into 4 balls & wrap inaluminum foil ~ Refrigerate at least 6 hours.

2. When ready to work the dough, preheat oven to 375 degrees F (or 190 degrees C) & lightly grease & flour a cookie sheet (or enough to bake 24 rugelach).

3. Roll out each ball to 1/4" (or 6mm) thickness & about 10" (25 cm) in diameter or more.

4. Cut each circle into 10-12 wedges, then spread wedges thinly with jam.

5. Mix together cinnamon, sugar, raisins & walnuts, then spread this mixture over the jam on each wedge.

6. Mix together 1 tablespoon each of sugar & cinnamon & set aside.

7. Roll each wedge gently, starting at the wide part & ending at the point.

8. Place each rolled wedge on prepared cookie sheet(s), & sprinkle LIGHTLY with sugar/cinnamon mix.

9. Bake 30 minutes or untl golden brown, then cool before serving.