Rugelach

1. Beat the cold butter and cream cheese together until smooth, then add the flour and salt and mix just until a soft dough forms without overworking it.
2. Divide the dough into four equal discs, wrap each in plastic and chill in the refrigerator for at least 2 hours or overnight so the butter firms up.
3. Stir together the sugar, cinnamon, chopped walnuts and golden raisins in a bowl to make the filling, reserving a little of the cinnamon sugar for the tops.
4. On a lightly floured surface roll one disc into a roughly 23cm circle, spread thinly with apricot jam, scatter a quarter of the filling over it and press it down gently.
5. Cut the circle into 12 thin wedges like a pizza, then roll each wedge up from the wide outer edge toward the point and curve into a crescent, repeating with the remaining dough.
6. Arrange the cookies point-side down on parchment-lined baking sheets, brush with beaten egg and sprinkle with the reserved cinnamon sugar, then chill for 20 minutes while the oven heats to 175C (350F).
7. Bake for 22 to 25 minutes until golden brown, then cool on the tray for a few minutes before transferring to a rack, as the jam filling is very hot straight from the oven.

You'll use: Oven · Baking sheet