Rugelach with cinnamon, raisins and walnuts

• soft cheese↗225g g

  at room temperature

• butter↗225g g

  softened

• granulated sugar↗50g g

  plus 2 tbsp for sprinkling

• fine salt↗¼ tsp tsp
• vanilla extract↗1 tsp tsp
• plain flour↗250g g

  plus extra for rolling

• granulated sugar↗30g g
• soft light brown sugar↗30g g
• cinnamon↗½ - 1 tsp ground tsp

  plus 1 tsp for sprinkling

• raisins↗75g g
• walnuts↗75g g

  finely chopped

• apricot jam↗75g гладкий g

  smooth

• egg↗1

  beaten with 1 tbsp milk, for glaze

Step-by-step instructions

1. 1

   Beat the soft cheese and butter together using an electric mixer or a paddle attachment. Add 50 g of granulated sugar, salt, and vanilla extract and beat until combined.

2. 2

   Gradually add the flour while mixing on low speed until the ingredients just come together. Do not over‑mix, otherwise the dough will become tough and chewy. If the dough is overly sticky, add a little more flour.

3. 3

   Shape the dough into a ball and divide it into four portions. Wrap each portion and flatten into a flat disc. Chill for at least 30 minutes so the dough firms up slightly.

4. 4

   Meanwhile, combine 30 g of granulated sugar, soft light brown sugar, cinnamon, raisins and walnuts. If you prefer a finer texture, quickly pulse them in a food processor or chop very finely.

5. 5

   Take one chilled disc and on a well‑floured board roll it out into a large circle at least 23 cm in diameter.

6. 6

   Cut a 23 cm circle and spread a thin layer of apricot jam with a tablespoon, then evenly sprinkle about 2–3 tablespoons of the filling to form a thin layer.

7. 7

   Using a pizza cutter or a sharp knife, cut the circle into 8 or 12 wedges, depending on how large you want the cookies – 12 wedges give mini‑rugelach.

8. 8

   Roll each wedge, starting from the wider outer edge toward the tip, tucking the end under the dough. Place them on a parchment‑lined tray, leaving at least one to two centimeters between them.

9. 9

   Put the tray in the refrigerator while you repeat the process with the remaining dough balls. You should have enough dough for a fifth circle and may need to bake them in batches.

10. 10

    Chill the formed rugelach for at least 30 minutes. Preheat the oven to 180 °C/160 °C convection (gas 4) and mix the remaining 2 tbsp of granulated sugar with 1 tsp cinnamon.

11. 11

    Brush each rugelach with the egg glaze, then sprinkle a little cinnamon‑sugar mixture and bake for 25 minutes until lightly golden. Let cool on a rack.