Rugelach

In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and cream cheese together for 2 minutes, until smooth and creamy.

Add in the sugar and salt and mix for 1 minute, scraping the sides as necessary.

Turn mixer to low and add in the flour, mixing until just combined—don’t over-mix.

Place a large piece of Reynolds Kitchens^® Quick Cut^® Plastic Wrap onto your counter. Place the dough onto the plastic wrap and press it into a rectangle shape, approximately 1-inch thick. Wrap the dough tightly in the plastic wrap and refrigerate for at least 6 hours, or overnight.

Preheat oven to 350 F. Line a large baking sheet with parchment paper and set aside.

Divide the dough into 4 equal pieces, working with one piece at a time, placing the dough you aren’t using back in the refrigerator.

On a lightly floured surface, roll out the dough into a 12 x 8-inch rectangle. Spread 1/4 cup of the preserves evenly onto the dough. Sprinkle 1/4 cup of the raisins and 1/4 cup walnuts evenly on top. Sprinkle about 1 1/2 teaspoons of cinnamon sugar all over the top. Roll the dough tightly from the long side into a log. Place the log seam side down onto your prepared baking sheet and repeat with the process with the remaining dough placing the logs 2 inches apart on the baking sheet.

Brush each log with milk and sprinkle with turbinado sugar.

Using a very sharp knife, cut the logs 3/4 through (not all the way) into 1-inch slices.

Bake for 45 minutes, or until golden. Allow to cool on the baking sheet for 30 minutes, and then transfer to a cutting board to slice all the way through.