Rugelach

Instructions

1. Prepare the dough
   In a large bowl, beat the cream cheese and butter until smooth and creamy. Add the sugar and salt, mixing until combined. Gradually add the flour, mixing until a dough forms. Divide the dough into 4 equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.
2. Make the filling
   In a medium bowl, combine the chopped nuts, brown sugar, cinnamon, and raisins (if using). Set aside. Warm the apricot jam slightly in the microwave or on the stovetop until it becomes spreadable.
3. Roll and fill
   Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll one portion of dough into a 9-inch circle about ⅛-inch thick. Spread a thin layer of apricot jam over the dough, then sprinkle with about ¼ of the nut mixture, pressing gently to adhere.
4. Shape the rugelach
   Using a pizza cutter or sharp knife, cut the circle into 8 equal wedges (like a pizza). Starting from the wide outer edge, roll each wedge towards the point, creating a crescent shape. Place on the prepared baking sheet, point side down, about 2 inches apart.
5. Brush with egg wash
   Brush each rugelach with the beaten egg, then sprinkle with cinnamon sugar. This will give them a golden, shiny appearance when baked.
6. Bake to perfection
   Bake for 20-25 minutes until golden brown. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining portions of dough and filling.