Rugelach - cooking recipe

Ingredients

1 cup cream cheese, softened
2 cups all-purpose flour
1/2 lb unsalted butter
1/4 cup apricot jam (more or less)
1 teaspoon ground cinnamon
1/3 cup granulated sugar
1 2/3 cups dark raisins
1/2 cup walnuts, finely chopped
1 tablespoon granulated sugar
1 tablespoon ground cinnamon

Preparation

Mix cream cheese, flour & butter, then divide into 4 balls & wrap inaluminum foil ~ Refrigerate at least 6 hours.
When ready to work the dough, preheat oven to 375 degrees F (or 190 degrees C) & lightly grease & flour a cookie sheet (or enough to bake 24 rugelach).
Roll out each ball to 1/4\" (or 6mm) thickness & about 10\" (25 cm) in diameter or more.
Cut each circle into 10-12 wedges, then spread wedges thinly with jam.
Mix together cinnamon, sugar, raisins & walnuts, then spread this mixture over the jam on each wedge.
Mix together 1 tablespoon each of sugar & cinnamon & set aside.
Roll each wedge gently, starting at the wide part & ending at the point.
Place each rolled wedge on prepared cookie sheet(s), & sprinkle LIGHTLY with sugar/cinnamon mix.
Bake 30 minutes or untl golden brown, then cool before serving.