German Ruggelach

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   1. First make the pastry. Beat the cream cheese vigorously with the butter, until well mixed and softened. Gradually beat in the flour.

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   2. Gather up into a ball, and wrap in foil or cling film. Chill in the refrigerator for 30 minutes.

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   3. To make the filling, mix together the muscovado sugar with the cinnamon, walnuts and raisins in a bowl.

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   4. Preheat the oven to 200u00b0C/gas 6.

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   5. On a lightly floured board, roll the chilled pastry out into a 30cm circle. Brush with beaten egg, and sprinkle the filling evenly over the pastry. Cover with a sheet of greaseproof paper, and run the rolling pin over it a couple of times to fix the filling firmly into the pastry. Lift off the paper.

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   6. Divide the circle up like a cake into 16 triangles.

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   7. Roll up each one, starting with the wider end, as if you were making a croissant.

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   8. Arrange on a baking sheet, brush with egg and sprinkle with caster sugar.

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   9. Bake in the oven for 12-15 minutes, until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.