Makes 48-64 

Dough

1/2 pound unsalted butter, softened
8 ounces cream cheese, softened
2 cups all-purpose flour

Raisin Nut Filling

1/2 cup sugar
1/2 cup seedless raisins
1 teaspoon cinnamon
1 cup finely chopped nuts
1/4 cup sugar (for topping)

Strawberry Jam Filling

1 cup ground almonds
1 cup strawberry jam
1/4 cup sugar (for topping)

In a mixing bowl or food processor, cream the butter and cream cheese together.

Beat in the flour, little by little. Knead the dough lightly until all the flour is incorporated.

Refrigerate at least 1 hour. Divide the dough into 3 or 4 portions, depending on the size you want the rugelach to be.

Prepare one of the fillings by combining the ingredients (except the 1/4 cup sugar for the topping) and set aside.

Preheat oven to 350 degrees.

Roll out one of the portions of dough in a circle about 1/16 inch thick. With a knife or pastry wheel, cut the pastry into 16 pie-shaped wedges. If the dough is sticky, dust it with a little flour.

Sprinkle or spread the filling of your choice on each little wedge. Beginning at the wide edge, roll the dough up toward the point.

Place on an ungreased cookie sheet and carefully sprinkle with a tiny bit of the reserved sugar. Repeat with the rest of the dough and filling.

Bake for 20-25 minutes, or until golden, brushing with melted butter after 15 minutes if desired.

From The Jewish Holiday Kitchen by Joan Nathan. Copyright 1988 by Joan Nathan. Reprinted with permission from Schocken Books.

Joan Nathan

Joan Nathan lived in Israel for three years where she worked for Mayor Teddy Kollek of Jerusalem. She is the author of several cookbooks, contributes articles on international ethnic food and special holiday features to The New York Times, Food Arts, Gourmet, and the B'nai B'rith International Jewish Monthly.