Polish Rugelach

Photo: Lady Catherine Gourmet

Ingredients

Dough:

1 cup unsalted butter, softened

1 package (8- ounce) cream cheese, softened

1/2 cup sugar

2 all purpose flour

Filling:

3/4 cup sugar

2/3 cup dried cranberries and raisins mixed

2/3 cup chopped toasted walnuts or almonds

1/2 cup unsalted butter, melted

1 teaspoon ground cinnamon

1 teaspoon nutmeg

2 tablespoons cocoa powder

Preparation

For dough: Beat butter and cream cheese in large bowl until light. Add sugar; beat until fluffy. Mix in flour. Gather dough into ball and gently knead until smooth. Gather into ball and flatten wrap in plastic wrap and chill 1 hour. When ready, divide dough into four pieces. For filling: Combine ¾ cup sugar, cranberries walnuts, butter, cinnamon, nutmeg and cocoa powder in food processor and give it a few good chops. Set aside. Preheat oven to 350 degrees. Place 1 dough piece on floured work surface. Roll out dough to about 1/8 inch thickness. Spread 3 tablespoons filling over round, leaving ½ - inch border. Cut round into 1/8 in. wedges. Starting at wide end