Rugelach Pinwheels - cooking recipe

Ingredients

1 (8 ounce) package cream cheese, room temperature
1 cup unsalted butter, cut into small pieces, room temperature
1/4 cup sugar
2 cups flour, sifted bleached all-purpose
1/4 cup granulated sugar, plus
2 tablespoons granulated sugar
1/4 cup light-brown sugar, packed
1/2 teaspoon cinnamon
3/4 cup golden raisin, chopped
1 cup walnuts, finely chopped
1/2 cup apricot preserves, heated and cooled slightly
1 cup sugar
2 teaspoons cinnamon

Preparation

Dough:
Place cream cheese and butter in the bowl of a food processor and process until smooth and creamy.
Add 1/4 cup sugar and continue processing until fully incorporated.
Add flour and pulse just until dough comes together.
Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours.
Filling:
In a medium bowl, mix together 1/4 cup plus 2 tablespoons granulated and brown sugar, 1/2 teaspoon cinnamon, raisins, and walnuts; set aside.
On a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick.
Spread a thin layer of preserves over dough; sprinkle with filling mixture.
Roll dough into a log beginning with one of the long sides; wrap in plastic wrap. Transfer dough log baking sheet.
Repeat process with remaining piece of dough.
Place dough logs in refrigerator; let chill at least 1 hour.
Preheat oven to 350\u00b0F; line baking sheets with parchment paper and set aside.
Topping:
Mix together 1 cup sugar 2 teaspoons cinnamon for the topping; set aside.
Slice chilled dough logs crosswise, about 1/4 inch thick.
Toss each cookie in the cinnamon-sugar mixture. Place cookies 3 inches apart on prepared baking sheets.
Bake until lightly browned, 18 to 20 minutes.
Cool on wire rack.