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1
For the classic cream cheese dough: Combine the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment.
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Beat on medium speed until smooth and creamy.
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3
Switch to low speed and gradually add in the flour.
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4
Stop the mixer and scrape the bowl and beater to make sure it is well mixed.
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5
The dough will be sticky.
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6
Divide the dough into three portions, wrap each in plastic wrap and flatten to a disk.
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7
Refrigerate for a minimum of 2 hours or overnight.
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8
For the filling: Mix together the sugar and cinnamon in a bowl.
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9
Chop the almonds to small bits and toss with the raisins and sugar-cinnamon mixture.
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10
To assemble the rugelach: Dust the work surface with the flour and roll each dough portion to a 10-inch circle.
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11
Lightly brush each circle with the melted butter.
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12
Spread a third of the preserves or jam on each circle, leaving a clearance of 1/4-inch on the perimeter so the filling won't ooze out while baking.
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13
Sprinkle a third of the almond-raisin-sugar mixture on top of the preserves and press in slightly to help adhere.
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14
Using a pizza wheel, divide each circle into four quarters.
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15
Divide each quarter into three thin triangles, for a total of 12 wedges.
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16
Roll each triangle from the curved side to the point and place on a parchment-lined or nonstick baking sheet.
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17
Refrigerate the sheets for 30 minutes while preheating the oven to 350 degrees F. Note: The rugelach can be frozen on the trays and then stored in a zip-top bag in the freezer for baking fresh later.
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18
Carefully brush each rugelach with the egg wash, trying to avoid drips.
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Bake for 15 to 20 minutes until deep golden.
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20
Cool on a rack and store in an airtight container for up to 3 days.
