rugelach

How To Make rugelach

• 1

  Cut the butter/margarine in small pieces. In a food processor add the flour, salt, butter, cream cheese and sour cream. Process until crumbly.
• 2

  Shape the mixture into 4 discs of the same size. Wrap each in stretch wrap and refrigerate for 2hours to 2 days.
• 3

  When you are ready to make the rugelach preheat the oven to 350'F. Line 2 cookie sheets with parchment paper.
• 4

  In a bowl combine the sugar, cinnamon, walnuts and raisins.
• 5

  Lightly flour a work surface and roll each disk into a 9 inch round. Keep the other disks in the fridge until you are ready to roll each one out.
• 6

  Spread each disk with a layer of the jam. Divide the sugar/nut filling among each disk and press lightly into the jam.
• 7

  Using a very sharp knife, or pizza cutter divide each rolled out disk into 12 equal parts, like cutting a pie.
• 8

  Roll each of the pieces from the outer edge to the middle. Place on the prepared pans (point side down) keeping a little space between each, they do spread a little.
• 9

  Bake on the center rack in the oven for 22 minutes or until lightly browned.
• 10

  Cool on a wire rack and store in an air tight container. They freeze well and keep for two months.
• 11

  Enjoy!
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card