Raspberry and White Chocolate Rugelach

I'm turning into my mother.  Actually, it's worse than originally feared.  I AM my mother.   It wasn't meant to be like this, I'm too young for this to happen to me.  How has this manifested itself? 

1. I bring a "picnic" when we go out for the day so we don't have to spend money unnecessarily - who needs fancy food when you can have homemade jam sandwiches?

2. I have absolutely no idea what is No. 1 in the pop charts.

3. When I come home from almost anywhere, I immediately take off my "good clothes" and get back into my jeans.

4. I say things like "When I was young" and "Ah, you'll have a cup of tea".

5. My kids think I look like a clown when I wear make up.

6. I don't know how, nor do I feel the urge to learn how, to download music from iTunes.

In an effort to appear less Mummsey (yes, it's a word!) and a bit more with it, I put on my Topshop jumpsuit, wedge heels, hoopla earrings and false nails (no I didn't) and decided to bake something that not only had I never baked before, but that I'd never even heard of before (yes I did). 

Rugelach is a pastry made with cream cheese then filled with a cinnamon sugar and a variety of other things which usually include jam, nuts and dried fruits.  There are a few stages to it but if you divide the stages between two days (Day 1-Make the dough, Day 2-Form the cookies and bake) it really isn't difficult.  And it's delicious - which is always a plus!

Rugelach, adapted from an Ina Garten recipe.

Ingredients

For the dough

100g (4oz) cream cheese

100g (4oz) butter, cold

150g (5oz) plain (AP) flour

For the filling

2 tbsp raspberry jam

2 tbsp demerara sugar

1/2 tsp ground cinnamon

50g (2oz) pecans, roughly chopped

50g (2oz) raisins

100g (4oz) white chocolate chips

For the glaze

1 tbsp milk

1 tbsp demerara sugar

1/4 ground cinnamon

Method

For the dough

In a food processor, combine all the ingredients and pulse until it all begins to come together.  Divide the mixture in two, flatten each into a disc, wrap in clingfilm and place in the fridge for at least 2 hours or overnight.

For the filling

Gently heat the raspberry jam in a saucepan until it becomes runny.

Combine the sugar and cinnamon together in one bowl.

Combine the nuts, raisins and chocolate together in another bowl.

For the glaze

Combine the sugar and cinnamon together in a small bowl.

When you are ready to make the cookies, line 2 baking sheets with parchment paper.

Take both pieces of dough from the fridge and on a lightly floured surface roll each into a 12 inch disc.  With a pastry brush (or a spoon), divide the jam between each piece of dough and spread a thin gloss over the dough, then sprinkle the cinnamon sugar evenly over the jam and lastly sprinkle the nuts, chocolate and raisin mixture over each disc.

Using a pizza wheel or a very sharp knife, divide each piece of dough evenly into 16 triangles.  Starting at the base of each triangle, roll the dough up so that it becomes a little crescent.  Place each piece on the baking sheets.  There is no need to leave much space between them as they do not spread very much.

Place in the fridge for at least 30 mins.

Preheat the oven to 180C (350F).  With a pastry brush, coat each cookie with milk, then sprinkle with the cinnamon sugar.  Bake for 20 mins until golden.  Allow to cool on a wire rack.