German Ruggelach

Directions

1. 1
   1. First make the pastry. Beat the cream cheese vigorously with the butter, until well mixed and softened. Gradually beat in the flour.
2. 2
   2. Gather up into a ball, and wrap in foil or cling film. Chill in the refrigerator for 30 minutes.
3. 3
   3. To make the filling, mix together the muscovado sugar with the cinnamon, walnuts and raisins in a bowl.
4. 4
   4. Preheat the oven to 200°C/gas 6.
5. 5
   5. On a lightly floured board, roll the chilled pastry out into a 30cm circle. Brush with beaten egg, and sprinkle the filling evenly over the pastry. Cover with a sheet of greaseproof paper, and run the rolling pin over it a couple of times to fix the filling firmly into the pastry. Lift off the paper.
6. 6
   6. Divide the circle up like a cake into 16 triangles.
7. 7
   7. Roll up each one, starting with the wider end, as if you were making a croissant.
8. 8
   8. Arrange on a baking sheet, brush with egg and sprinkle with caster sugar.
9. 9
   9. Bake in the oven for 12-15 minutes, until golden brown.