Raisin Rugelach


  • 1 cup butter or margarine, softened
  • 8-ounces cream cheese, softened
  • 2 cups all-purpose flour
  • 3/4 cup Sun-Maid Natural Raisins
  • 3/4 cup finely chopped walnuts
  • 1/2 cup miniature semi-sweet chocolate chips
  • 2/3 cup sugar
  • 2 teaspoons cinnamon
  • 3 tablespoons butter or margarine, melted

  • Directions:

    In mixer bowl, CREAM butter and cream cheese. Gradually stir in flour; mix until smooth.
    FORM dough into 3 equal balls; flatten slightly. Wrap and chill at least 3 hours or overnight.
    COMBINE raisins, walnuts, chocolate, sugar and cinnamon; set aside.
    To bake, ROLL one ball of dough on floured surface to 12-inch circle. Brush with 1 tablespoon of the butter; sprinkle with 1/3 of the raisin mixture. Roll over filling with rolling pin to press slightly into dough.
    CUT into 12 pie-shaped wedges. Roll up each wedge jelly-roll fashion, beginning from wide end. Place on greased baking sheets, points down. Repeat with remaining balls of dough.
    If desired, BRUSH tops with additional melted butter; sprinkle with additional cinnamon and sugar.
    BAKE at 350 F about 25 minutes or until golden.
    COOL on wire racks.

    Makes 3 dozen.