RoseMarie's Rugelach

Rugelach

2 1/2 cups of all purpose flour

1/2 tsp. of salt

1/2 tsp. of baking soda

1 cup of butter

6 oz of cream cheese

1/4 tsp. finely shreded lemon peel (optional)

3/4 cup apricot preserves or other strawberry, etc

1 cup walnuts

1/4 cup raisins

1/3 cup sugar I mix 1/2 white and1/2 dark brown

1 tbsp lemon juice (optional)

Mix first 3 dry ingredients. In mixer cream butter & cream cheese. Add flour mixture gradually don't over mix. Add lemon peel. Divide dough into fourths & wrap each in clear wrap. Refrigerate min. 3 hours or overnight. Dough can also be frozen at this time for later use. In a food processor, mix other ingredients and process just enough to chop walnuts, don't over mix. Roll out individual dough to approx. 12x18 inches. Spread filling over dough. You can also add choc. chips, use dried cranberries instead of raisins, chopped prunes or any variety that you like. Roll dough from long end and secure. Place cut end on bottom. Cut almost through dough, about 3/4 inch apart. Place on baking sheet, I use parchment paper on sheet. Most important, chill in refrigerator approx 1/2 hour. Bake at 350 degrees approx. 15-20 mins. or until golden brown. I also use a pastry brush to brush each log with preserve and some additional sugar. You can also use an egg wash. After you have made this recipe a few times, you will find your own way of doing it.

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