• 3 cup all-purpose flour, plus more for rolling
  • 1 cup unsalted butter, cold
  • 8 oz cream cheese, cold
  • 1 tsp salt
  • ¼ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • ¾ cup walnuts, toasted
  • ¾ cup raisins
  • 2 tsp cinnamon
  • ½ tsp allspice
  • 1 tsp salt
  • 1 egg
  • 1 tbsp water
  • 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.
  • 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.
  • 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.
  • Sprinkle the topping evenly over the dough, pressing slightly to ensure the filling stays in place.
  • Using a pizza cutter or sharp knife, cut the dough into 24 wedges, similar to cutting a pizza.
  • 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.
  • In a small bowl, beat together the egg and water. Brush the top of each rugelach with egg washand sprinkle with any leftover filing.
  • Preheat the air fryer to 375°F. Line rugelach in the basket 1 inch apart. Do not crowd the air fryer basket.
  • Air Fry for 10 – 12 Minutes, or until golden. Repeat until all are baked. Enjoy at room temperature.
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