RUGELACH

Crumbly triangle pastry filled with cinnamon, jam and dried fruit .

Beat 125gm of softened butter / margarine with 125gm of  cream cheese , until light and fluffy.
Add 150 gm of plain flour .
Knead with your hands till a smooth dough forms.
Wrap in cling wrap and refrigerate for 2 hours .

Preheat your oven to 200 deg C.

Prepare 2 baking trays with baking paper and cooking spray.

Mix 45 gm of chopped walnuts
30 gm of chopped raisins
60gm of light muscovado sugar
1 tsp of ground cinnamon

Divide the pastry into 2 portions , return the unused portion to the fridge.
Roll out the pastry into a circle , on to a lightly floured board
Sprinkle half the filling mix and press lightly into the dough.
Use a pizza cutter to cut into 12 wedges , roll up each wedge starting from the wide end to form a mini croissant .
Place on a baking tray , loose end down .
Brush pastries with beaten egg and sprinkle with icing sugar .
Bake for 12 - 15 minutes .
Cool on a wire rack .
Delicious warm or cold .