DOUGH: 2 cups flour
1/4 teaspoon salt
1 cup unsalted butter — cold-cut into bits
6 ounces cream cheese — cut into bits
1/3 cup sour cream
FILLING: 1/2 cup sugar
1 tablespoon cinnamon
1 cup walnuts — finely chopped
1/2 cup raisins — finely chopped
OVEN: 350 Grease baking sheets.
DOUGH: In a food processor, pulse flour, salt, butter, cream cheese and sour cream til crumbly.
Shape pastry into (4) equal- sized disks. Wrap; chill 2 hours or up to 2 days.
In a cup, mix together sugar and cinnamon.
Roll each pastry disk into a 9-inch round, keeping pastry chilled til rolled.
Sprinkle rolled pastry with sugar mixture, walnuts and raisins, dividing ingredients equally among rounds. Press lightly into dough.
With a chef’s knife, cut each round into 12 wedges.
Roll wedges tightly from outside edge to point (making sure filling is enclosed, as raisins will burn if exposed.)
Place on baking sheets.
Refrigerate rugelah while rolling each batch. Chill all rugelah 20 minutes.
Bake 22 minutes or til lightly golden.
Cool on wire racks.
Store up to 4 days in airtight containers.