Rugelach with Walnuts and Pecans


  • ½ cup butter softened
  • 4 ounces cream cheese softened
  • ½ teaspoon vanilla extract
  • 2 tablespoons sugar
  • 1 cup flour
  • ¼ teaspoon salt
  • 1 egg beaten
  • 1 tablespoon cream
  • 2 tablespoons coarse sugar


  • 2 tablespoons brown sugar
  • 1 tablespoon white sugar
  • ¼ cup raspberry jam or apricot
  • ¼ cup walnuts ground
  • ¼ cup pecans ground
  • 1 teaspoon cinnamon
  • ¼ cup raisins finely chopped , optional


  • Combine butter, cream cheese, vanilla and salt with a mixer on medium speed for about 2 minutes. Add sugar.
  • Turn mixer to low and add flour just until combined.
  • Divide dough in half and refrigerate 1 hour.
  • Combine filling ingredients in a small bowl.
  • Remove one half of the dough from the fridge and roll into a 10″ circle.
  • Spread the dough with the preserves and sprinkle ½ of the filling over top.
  • Cut the circle into 12 even wedges. Starting at the wide edge, roll each wedge crescent roll style.
  • Whisk together egg and cream. Brush over each cookie and sprinkle with coarse sugar. Place on a prepared pan.
  • Repeat with remaining dough and chill 45 minutes.
  • Preheat oven to 350°F.
  • Bake cookies 28-30 minutes or until lightly browned.

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