Rugelach

Directions

1. 1
   Whisk flour and salt in a bowl; set aside.
2. 2
   Put butter and cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined.
3. 3
   Reduce speed to low.
4. 4
   Add flour mixture; mix to combine.
5. 5
   Turn out dough onto a lightly floured surface.
6. 6
   Roll into a ball; wrap in plastic.
7. 7
   Refrigerate 6 hours (up to overnight).
8. 8
   Preheat oven to 325.
9. 9
   Whisk sugar, cinnamon, and nutmeg in a bowl; set aside.
10. 10
    Divide dough into quarters.
11. 11
    Working 1 piece at a time, roll out to a 12-by-8-inch rectangle on a lightly floured surface.
12. 12
    With long side facing you, spread with 3 tablespoons preserves, leaving a 1/4-inch border.
13. 13
    Sprinkle with 1/4 cup each walnuts and currants, 2 tablespoons raisins, and 2 tablespoons sugar mixture.
14. 14
    Tightly roll dough into a log; place, seam side down, on a parchment-lined baking sheet.
15. 15
    Repeat with remaining dough.
16. 16
    Brush each log with cream; sprinkle with 1 teaspoon sugar mixture.
17. 17
    Bake until golden brown, about 45 minutes.
18. 18
    Transfer to wire racks; cool 15 minutes.
19. 19
    Cut into 1-inch-thick slices.
20. 20
    Store in an airtight container up to 2 days.