Raisin-Chocolate Chip Rugelah

Pastry:

• 1

  Cream together Butter & Cream Cheese until you cannot distinguish one from the other.

• 2

  Mix in sugar,vanilla & salt.

• 3

  Gradually stir in flour, forming a ball of dough that holds together.

• 4

  You may use your hand toward the end, but do so sparingly. Too much kneading toughens the dough.

• 5

  Wrap dough in plastic and chill for 1-2 hours. If you chill it overnight, remove it from refrigerator at least an hour before you are ready to begin rolling & filling.

Putting it all Together

• 1

  Preheat 350°

• 2

  Roll out 1/4 of the dough into an 8 x 20 inch rectangle on a lightly floured surface.

• 3

  Lightly beat together with a fork the egg white,sugar & almond extract.

• 4

  Brush the egg white mixture over the rolled-out dough.

• 5

  Sprinkle with 1/4 cup cinnamon & sugar

• 6

  Distribute 1/2 cup raisins & chocolate chips and press in lightly with hands.

• 7

  Roll up tightly, starting with the wide side, forming a long “snake”. Tuck in ends & continue rolling.

• 8

  Brush top with egg wash & sprinkle with cinnamon & sugar.

• 9

  Cut into 1 1/2" long rolls. Cut on an angle(he bias).

• 10

  Place on parchment paper and baking sheet and bake at 350° for about 15-20 minutes, or till golden brown.

• 11

  Repeat with other half of dough