Danish Rugelah

1. 1

   Preheat ove to 350.

2. 2

   Grease baking sheets.

3. 3

   In a food processor, pulse flour, salt, butter, cream cheese and sour cream until crumbly.

4. 4

   Shape pastry into 4 equal-sized disks.

5. 5

   Wrap; chill 2 hours (or up to 2 days).

6. 6

   In a small bowl, mix together the sugar and cinnamon.

7. 7

   Roll each pastry disk into a 9-inch circle, keeping each pastry chilled until rolled.

8. 8

   Sprinkle rolled pastry with cinnamon/sugar mixture, walnuts and raisins, dividing ingredients equally among pastry rounds.

9. 9

   Press lightly into the dough.

10. 10

    With a chef's knife, cut each round into 12 wedges.

11. 11

    Roll wedges tightly from outside edge to point (making sure filling is enclosed (as raisins will burn if exposed).

12. 12

    Place on baking sheets.

13. 13

    Bake at 350 for 22 minutes or til lightly golden.

14. 14

    Cool on wire racks.

15. 15

    Store up to 4 days in airtight containers.

* Per serving · 4 servings · Values may vary.

No additional tips available.