- 1 cup butter or margarine, softened -
- 8 oz. cream cheese, softened -
- 2 cups all-purpose flour -
- 3/4 cup raisins -
- 3/4 cup walnuts, finely chopped -
- 1/2 cup mini semisweet chocolate chips -
- 2/3 cup sugar -
- 2 teaspoon cinnamon -
- 3 tablespoon butter melted -
Preheat oven to 350. Grease 2 cookie sheets or use parchment paper. In mixing bowl combine the cream butter or margarine and cream cheese and mix to combine. Gradually stir in the flour, mix until smooth, do not over mix. Remove the dough from the bowl and divide into 3 equal balls; flatten them slightly. Wrap them in plastic wrap and chill at least 3 hours or overnight.
In a bowl combine the raisins, walnuts, chocolate chips, sugar and cinnamon; set aside.
To bake, roll one ball of dough on floured surface to 12 inch circle. Brush with 1 tablespoon of the butter or margarine; sprinkle with 1/3 of the raisin mixture over the top of the melted butter. Roll over the top of the filling with rolling pin to slightly press the mixture into the dough. Cut the disk into 10 to 12 pie-shaped wedges. Roll each wedge jelly-roll fashion, beginning from wide end to the tip.
Place each rugelach on baking sheets, with the points down pressing into the pan. Repeat the process with remaining 2 balls of dough. If you want a more luscious rugelach brush the tops with additional melted butter, sprinkle with additional cinnamon and sugar. Bake about 25 minutes or until golden. Cool on wire racks.