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1
Prepare Pastry in 2 batches: In large bowl, combine half the With electric mixer at low speed, beat in half the butter and cream cheese until smooth dough forms.
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2
Divide dough into 4 balls.
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3
Repeat with remaining flour, baking powder, butter, and cream cheese to make 4 more balls of dough.
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4
Wrap balls of dough in plastic wrap and refrigerate at least 2 hours or overnight.
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5
On lightly floured surface, roll one ball of dough into a 12 by 10 With fluted pastry wheel or knife, cut rectangle into two 12 by 5- inch strips.
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6
(Using pastry wheel, trim 1/16 inch from outside lengthwise edges to flute. )
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7
Transfer strips to baking sheet or large plate, cover with plastic wrap, and refrigerate.
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8
Repeat rolling and cutting with remaining balls of dough, stacking strips between plastic wrap and refrigerating as they are made.
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9
Prepare Filling: Set aside 1/4 cup each nuts and raisins.
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10
In food processor fitted with chopping blade, process remaining 3 cup walnuts until finely chopped.
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11
In medium-size bowl, combine finely chopped nuts, the sugar, and cinnamon.
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12
Set mixture aside.
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13
Heat oven to 325F (160C).
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14
Line 1 large baking sheet with aluminum foil; place 2 sheets of foil crosswise an a second large baking sheet.
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15
Place one 9-inch pastry ring (see Note) on the first baking sheet; place a 6-inch pastry ring and a 3-inch pastry ring on separate sheets of foil on the other baking sheet.
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16
With the tip of a skewer or toothpick, score outline of all rings into foil; remove rings and set aside until ready to bake rugelach.
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17
To make 9-inch rugelach, brush one strip of dough lightly with Sprinkle 3 tablespoon walnut mixture and 1 tablespoon raisins to cover half of strip lengthwise.
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18
Fold uncovered half of dough strip lengthwise over covered half to enclose filling and make a 12 by 2 1/2-inch strip.
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19
Brush top of folded strip lightly with raspberry preserves.
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From either end, loosely roll up filled strip; stand, cut edges up, in center of 9-inch ring scored on baking sheet.
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21
Fill and fold 8 more strips of dough as in step 5; brush top of With preserve-brushed surface facing center, wrap one filled dough strip, cut edges up, around rolled strip on baking sheet.
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22
Continue wrapping remaining 7 filled strips around center, pinching ends of strips together, until ring is filled.
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23
Sprinkle outside of rugelach with about 2 tablespoon walnut mixture and place 9 inch pastry ring around rugelach spiral.
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24
With remaining pastry strips, prepare 6-inch and 3-inch for 6-inch rugelach and 2 filled strips for 3-inch rugelach.
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25
Pat some of remaining walnut mixture around outside of rugelachs, using about 2 1/2 tablespoon on each.
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26
Carefully place pastry rings around rugelachs.
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27
Stir reserved nuts and raisins into remaining walnut mixture.
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28
Sprinkle over top of rugelachs, tucking nuts and raisins into the spaces between pastry rings.
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29
Bake 9-inch rugelach 2 1/2 to 1 3/4 hours, 6-inch rugelach 1 1/4 browned and firm to touch.
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30
With large spatula, remove 3-inch rugelach, still on foil, to wire rack allowing 6-inch rugelach to remain in the oven until it is completely baked.
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31
When baked, carefully transfer all rugelachs to wire rack; remove pastry ring and foil.
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32
Let rugelachs cool to room temperature.
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33
10.
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34
Just before serving, in small saucepan, melt apricot preserves and brush over top of each rugelach.
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35
Place 9-inch rugelach on serving plate; top with the 6 inch and 3-inch rugelachs.
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36
(If necessary, trim tops of 9 and 6-inch rugelachs to make level so tiers will stand securely. )
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37
Garnish plate with fresh ivy or other green leaves, if desired.
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38
11.
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To serve, cut 3-inch rugelach into 6 wedges and remove to individual plates.
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40
Then cut 6-inch rugelach into 10 wedges and remove to plates; cut 9-inch rugelach into 14 wedges and remove.
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41
Note: Pastry rings, which look like bottomless tart pans, can be found at gourmet cookware stores.
