Rugelach

INSTRUCTIONS

1. In a food processor, combine flour, butter, cream cheese, and salt. Blend on high for 2 Minutes, or until a soft dough forms. Remove from the bowl and form into a disc. Wrap tightly in plastic wrap and refrigerate for 30 – 60 Minutes.
2. Meanwhile, prepare the filling. Add brown sugar, granulated sugar, walnuts, raisins, cinnamon,all spice, and salt in the food processor. Blend for one minute until the walnuts and raisins arebroken up into a crumbly mixture. Pour into a bowl and set aside.
3. Remove the dough from the refrigerator and discard the plastic wrap. Roll the dough into a ¼inch thick circle. Lightly flour the workspace and top of the dough to prevent sticking if needed.
4. Sprinkle the topping evenly over the dough, pressing slightly to ensure the filling stays in place.
5. Using a pizza cutter or sharp knife, cut the dough into 24 wedges, similar to cutting a pizza.
6. Starting with the widest end of the triangle, roll each wedge into a crescent shape and placeeach rugelach point side down. Continue until 24 rugelach are formed. Note, some filling willescape during the rolling process. Save this to garnish the tops.
7. In a small bowl, beat together the egg and water. Brush the top of each rugelach with egg washand sprinkle with any leftover filing.
8. Preheat the air fryer to 375°F. Line rugelach in the basket 1 inch apart. Do not crowd the air fryer basket.
9. Air Fry for 10 – 12 Minutes, or until golden. Repeat until all are baked. Enjoy at room temperature.