Rugelach

Recipe View In a food processor, combine the cold butter, cream cheese, sour cream, flour, and salt. Pulse until the mixture resembles coarse crumbs. (5 minutes)

Recipe View Divide the dough into four equal portions. Gently flatten each portion into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour, or up to 2 days. (1 hour)

Recipe View In a medium bowl, combine the finely chopped walnuts, raisins, granulated sugar, and ground cinnamon. Mix well. (3 minutes)

Recipe View Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Recipe View On a lightly floured surface, roll out one disk of dough into a 9-inch circle. Keep the remaining dough chilled. (5 minutes)

Recipe View Sprinkle the walnut-raisin mixture evenly over the dough circle, pressing lightly to adhere. (2 minutes)

Recipe View Using a sharp knife or pizza cutter, cut the circle into 12 equal wedges. (1 minute)

Recipe View Starting at the wide end of each wedge, roll towards the point to create a crescent shape. (10 minutes)

Recipe View Place the rugelach on the prepared baking sheets, spacing them about 1 inch apart. Chill the rugelach in the refrigerator for 20 minutes before baking. (20 minutes)

Recipe View Bake in the preheated oven for 22-25 minutes, or until lightly golden brown. (22-25 minutes)

Recipe View Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. (15 minutes)