Almond Raspberry Rugelach

Yield: about 48 cookies

Ingredients

Pastry

• 8 ounces cream cheese, softened
• 1 cup butter, softened
• 2 tablespoons granulated sugar
• 2 cups all-purpose flour

Filling

• 1 cup toasted coarsely chopped almonds
• 1/2 cup golden raisins (optional)
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 3/4 teaspoon cinnamon
• 3/4 cup raspberry jam

Topping

• 1 egg
• 2 tablespoons coarse or granulated sugar

Instructions

1. Heat oven to 350 degrees F.

Pastry

1. In a bowl, beat cream cheese with butter until fluffy; beat in sugar. Using wooden spoon, gradually stir in flour. Form dough into ball; cut into quarters and shape into rounds. Wrap each in plastic wrap; refrigerate for at least 2 hours or up to 1 day.
2. Let stand at room temperature for 15 minutes before rolling.

Filling

1. In small bowl, combine almonds, raisins (if using), granulated and brown sugars, and cinnamon. In separate bowl, stir jam with 1 teaspoon (5 mL) water until spreadable.
2. On lightly floured surface, roll out 1 round of dough into an 11 inch (28 cm) circle. Carefully spread 3 tablespoons (50 mL) of the jam evenly over top. Sprinkle with one-quarter of the nut mixture. Using sharp knife, cut circle into 12 pie-shape wedges. Starting from wide end, roll up each wedge to form crescent shape. Place on foil, or parchment lined baking sheets; refrigerate for 30 minutes. Repeat with remaining dough and filling.

Topping

1. Beat egg lightly; brush over surface of chilled cookies. Sprinkle sugar over top.
2. Bake ifor about 25 minutes or until golden brown.
3. Let cool on racks.