Rugelach

For rugelach first mix the soft butter in detail with the cream cheese, sugar and salt, then incorporate the flour until a smooth dough is formed. Cut the dough in two and put it in the fridge, covered, for at least 4 hours, but better one night.

Toast the chopped almond kernels in a dry, thick-bottomed frying pan without fat over medium heat until golden brown and let cool. Coarsely chop the raisins, mix both with the sugar and cinnamon.

Preheat the oven to 180 degrees. Roll out the two rolls of dough to approximate pizza size, spread an even thin layer of the jam and sprinkle with the almond mixture, then divide into 12-16 pieces (it depends on the size you prefer). Roll these pieces up toward the tip, as you would a croissant. Mix egg yolks with a pinch of salt and use to coat the croissants.

Place the pieces on a baking sheet lined with parchment paper and bake for 35 minutes until golden brown. Let the rugelach cool and serve at the table.

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