Raisin Rugalachs

Prep Time: 40 minutes plus chilling time
Baking Time: 30 minutes
Makes: 48 rugalachs
Freezing: excellent baked and unbaked (increase baking time 5-10 minutes if baking from frozen)

Ingredients:

Dough:1 cup (250 mL) unsalted butter, softened

1 pkg (8 oz/250 g) cream cheese, softened

3 tbsp (45 mL) sugar

2 cups (500 mL)all Purpose Flour

Filling:1 1/4 cups (300 mL) Raisins

1 tbsp (15 mL) cocoa powder

1 tsp (5 mL) cinnamon

1/4 cup (50 mL) sugar

1/2 cup (125 mL) pure raspberry jam or reduced sugar raspberry fruit spread

1 egg, lightly beaten

Optional:

coarse sugar

Directions:

1. CREAM butter, cream cheese and sugar in large bowl on medium speed. Add flour and mix on low speed, just until incorporated. Remove to floured surface and form into ball. Cut into quarters and shape into discs. Wrap each disc in plastic wrap. Refrigerate for at least 2 hours or for up to 24 hours.

2. COMBINE raisins, cocoa powder, cinnamon and sugar in small bowl. Set aside.

3. PREHEAT oven to 350ºF (180ºC). Grease baking sheets or line with parchment paper. Roll out 1 disc on lightly floured surface to 11” (28 cm) circle. Spread 2 tbsp (30 mL) of jam over top; sprinkle with ¼ of raisin filling. Cut into 12 pie-shaped wedges. Roll up each wedge tightly from the outside wide end. Place on prepared baking sheets. Brush with beaten egg; sprinkle with coarse sugar if desired.

4. BAKE in centre of preheated oven 25-30 minutes or until golden brown. Let cool on pans 5 minutes. Transfer to racks.

Tip:

5. Use a pizza cutter or pastry wheel to cut the pie-shaped wedges.