Rugelach

Whisk flour and salt in a medium bowl.

Beat butter and cream cheese in a large bowl with a mixer until well combined.

Stir in flour until the contents is the consistency of dough.

Roll the dough into a ball and wrap in plastic; flatten into a 5 x 7 inch (12 x 17 cm) rectangle.

Refrigerate for 12–24 hours.

12–24 hours

Line a large shallow baking pan with parchment paper. Preheat oven to 350°F.

Cut the chilled dough into 4 even pieces, and return all but 1 to the fridge in plastic wrap. Roll the remaining piece into a 12 x 8 inch (30 x 19 cm) rectangle on a floured surface with a floured rolling pin (to prevent sticking).

Put the flattened dough on parchment paper, and then return to the fridge to chill while you repeat the flattening process on all other dough quarters.

After you are done flattening the dough, return the last piece to the fridge.

Whisk the ½ cup sugar with cinnamon in a medium bowl.

Take one dough quarter out of the fridge and spread ¼ cup of the jam over the dough with a spatula. Over the dough, scatter ¼ cup of raisins and then walnuts, finally 2 tablespoons of the whisked cinnamon sugar.

Roll the dough quarter up into a tight cylinder. Place the dough cylinder seam-side down in the baking pan and close and tuck the ends.

Repeat the same process with the other 3 dough rectangles.

Finish the cylinders by brushing with milk, sprinkle each with a teaspoon of sugar. Using a large knife, score the dough cylinders with ¾ inch (2 cm) deep cuts, at one inch intervals.

Bake at 350°F (180°C) for 45–50 minutes.

45–50 minutes

Take out of the oven, cool in the pan on a wire rack for 30 minutes. Transfer cylinders to a cutting board and cut slices from the cylinders to make rugelach.

30 minutes