Crescent-Shaped Rugelach with Raisin-Walnut Filling

Name: Crescent-Shaped Rugelach with Raisin-Walnut Filling
Yield: Makes 32 cookies
Ingredients: 2 1/4 cups (11¼ ounces), unbleached all-purpose flour; 1 1/2 tablespoons, granulated sugar; 1/4 teaspoon, table salt; 1/2 pound, unsalted butter (2 sticks), chilled and cut into ¼-inch pieces; 8 ounces, cream cheese, cut into ½-inch chunks and chilled; 2 tablespoons, sour cream; 2/3 cup, apricot preserves; 1 cup (7 ounces), granulated sugar; 1 tablespoon, ground cinnamon; 1 cup, golden raisins; 2 cups, walnuts, chopped fine; 2 , large egg yolks; 2 tablespoons, milk

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Appears in Cook's Illustrated September/October 1997, America's Test Kitchen TV

Desserts or Baked Goods

Make Ahead

Tender, flaky pastry dough that holds its shape—and holds in the filling—is the key to these traditional but easy-to-make cookie-pastries.

SERVESMakes 32 cookies

TIME2 hours, plus 30 minutes freezing and 20 minutes cooling

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WHY THIS RECIPE WORKS

Part cookie, part pastry, rugelach are a traditional Jewish party snack. Their tight curls can contain a variety of bounteous sweet fillings, from nuts and jam to dried fruit and even chocolate. The dough is made with tangy cream cheese and...

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