Rugelach

I have been making Rugelach for years. Sometimes with apricot jam and sometimes with raspberry jam always filled with chopped walnuts and raisins (the panel isn't crazy about chocolate so I leave that out). I get alot of requests for these little treasures especially around the holidays.

But, for the past couple of years I decided that the dough really wasn't what I was looking for. So I have been on a quest to find just the right balance of cream cheese and butter. Keeping in mind that the technique was equally as important. I was determined to have a firm yet flaky dough. Not too soft so that it isn't difficult to roll out (I hate when the dough sticks to everything).

Of course my tasting panel didn't understand why I would want to change anything. "Leave it alone", they said. My answer...I am looking for perfection and I will find it. And when I do you will understand. Well, I really think I'm there so I have attached a photo for your review (since I also need to practice photographing the goods!) I'm not ready to post the recipe yet. But, if you leave me a comment with your email address I will be glad to pass it along to you.