-
1
Place cream cheese, margarine, flour, and salt in a large bowl, and work it together with your hands until smoothly blended.
-
2
Form into a ball, wrap well with plastic wrap, and refrigerate for at least 1 hour.
-
3
While dough is chilling, mix sugar, raisins, cinnamon, and walnuts in a bowl.
-
4
Set aside.
-
5
When dough is chilled, dust your work surface with confectioners sugar, and roll out half the dough at a time, leaving the remainder in the refrigerator.
-
6
Roll into a circle about 116 inch thick, giving the dough quarter turns as you roll.
-
7
Sprinkle with a bit of confectioners sugar to prevent sticking.
-
8
Work quickly; when the dough loses its chill, its hard to work with.
-
9
Cut the circle of dough like a pie into 16 equal wedges.
-
10
Place a little more than a flatware teaspoon of the mixture on each wedge, and roll from the wide edge to the point into a crescent.
-
11
Place crescents on an ungreased cookie sheet, and refrigerate for at least 30 minutes.
-
12
Repeat with the second half of the dough.
-
13
Preheat oven to 350 degrees.
-
14
Bake 15 to 20 minutes until lightly browned.
-
15
Do not overbake; the rugalach will be soft when done.
