* 250 g SR flour * 2 g salt * 225 g unsalted butter * 224 g cream cheese * 75 g sour cream * 100 g white sugar * 7 g ground cinnamon * 120 g finely chopped walnuts * 70 g raisins
Method
Dice cold butter. Blend flour, salt, butter , cream cheese, sour cream till crumbly.
Shape mixture into four equal discs. Wrap each and chill 2-4 hours.
Combine sugar, cinnamon, chopped walnuts, chopped raisins
Roll each disc into a 9 inch round. Sprinkle with sugar/nut mixture. Press lightly into dough. With pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, to end up with point on outside of rugelach. Place on ungreased baking sheets, chill 20 minutes.
Preheat oven 350 F -180 C. Bake in centre rack 20 minutes. Cool.