Chanukah Flaky Rugelach



2 cups all-purpose flour
8 oz cream cheese, at room temperature, cut into chunks
1 cup unsalted butter, at room temperature, cut into chunks
1/4 tsp salt
1/4 cup granulated sugar
3/4 cup chopped walnuts or pecans
1/2 cup raisins or chocolate chips
1/4 tsp cinnamon
1/4 to 1/2 cup Apricot Premium Spread
or Strawberry Premium Spread
or Apricot Conserve
or Strawberry Conserve
1 egg yolk
2 tbsp milk
some icing sugar

1. Place flour, cream cheese, butter and salt in large bowl. Work together with hands until smoothly blended. Form into 2 equal size balls and flatten each into a disc. Wrap each with plastic wrap and refrigerate for at least 1 hour.
2. Meanwhile, in a small bowl, stir sugar with walnuts, raisins and cinnamon.
3. On a lightly floured surface, roll 1 piece of dough very thinly into a circle, about 1/8 inch thick. Trim if necessary. Scantly spread with just enough CROFTER'S jam to cover. Then cut, like a pie, into 16 wedges. Evenly divide half the nut mixture into center of wide edge of each wedge. Tightly roll from wide edge to point to enclose filling. Place on parchment-paper-lined cookie sheet. Refrigerate at least 30 minutes. Repeat with remaining dough, CROFTER'S jam and filling. Wisk egg yolk and milk. Brush top of cookies.
4. Preheat oven to 350ºF (180ºC). Bake until lightly browned, for 20 to 25 minutes. Cool completely on rack. Dust with icing sugar. Rugelach will keep well in an airtight container for at least a week or freeze for up to 3 months.

Makes about 32 cookies.
RECOMMENDATION: Substitute all ingredients with organic to make this recipe even more wholesome.

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