Raisin and cinnamon rugelach

These are my take on a very traditional treat. If you fancy a change, try the chocolate filling..

Makes 16

INGREDIENTS

180g strong white flour 45g plain flour

2 tbsps caster sugar 200g unsalted butter (cold and cubed)

190g full fat cream cheese Pinch of salt

Filling(s)

Raisins

2 tbsp caster sugar mixed with 2 tbsp of cinnamon Chocolate spread if you fancy, for the 2nd batch

METHOD

Line two baking trays with baking parchment.

Mix together the flour, butter, salt and sugar in your stand mixer until you reach breadcrumb consistency.

Add the cream cheese and mix until combined.

Divide in two and shape each piece into a ball - the mixture will be very soft and you may need to use some flour to help you shape it.

Put the dough in cling film and pop in the fridge for an hour to harden.

On a floured wooden board, roll one ball of dough out to make a 30cm circle.

Using a pizza cutter cut the dough into 8 slices. Sprinkle some cinnamon sugar over the dough.

Take each piece and roll them up from the wide end to the narrow point, adding in some raisins for the first few rolls (they will look like little croissants).

Place each rugelach on the lined baking tin and refrigerate for an hour.

Repeat with the second ball and perhaps use a chocolate spread on this one instead of the cinnamon sugar and raisins if you fancy a change? For this just spread the chocolate over the dough and roll it up. Sprinkle icing sugar on these when they are baked.

Pre-heat your oven to 180°C/160°C fan while they are chilling and after the hour, bake for 20 minutes until golden brown. They will still be soft but will harden when cool. Leave to cool on a wire rack until completely cold.

Store in an airtight container and enjoy within a couple of days

Find more of Stacey’s baking tips and recipes on her YouTube channel Stacey Dee’s Kitchen