Rugelach are a Jewish pastry of Eastern European origin. Each piece is formed from rolling a triangular piece of dough, which is covered with a filling, into a crescent shape.
You have a choice of two fillings here, I usually use the raisin – nut.
One half pound (2 sticks) unsalted butter
8 oz. softened cream cream
2 C. all purpose flour
Raisin – nut filling
½ C. sugar
½ C. raisins
1 tsp. cinnamon
1 C. finely chopped nuts
1 C. ground almonds
1 C. strawberry (or any flavor you prefer) jam
Cream butter and cream cheese together.
Blend in flour gradually.
Divide dough in half, wrap each half and chill at least one hour.
Roll dough into two circles about 1/16” thick.
Spread filling on each circle.
Cut “pizza style” into 16 pieces and roll each piece into a crescent.
Bake 20 – 25 minutes at 350.