Rugelach

This recipe is from the Barefoot Contessa. It's superb! Definitely give it a go when you want to bake something really special.
Dough
8 oz cream cheese, softened
1/2 lb butter, softened
1/4 cup sugar plus 9 tablespoons
1/4 tsp salt
1 tsp vanilla extract
2 cups flour
Filling
1/2 cup raspberry preserves
6 Tbs sugar
1/4 cup light brown sugar
1/2 tsp ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
Egg wash and Sugar sprinkle
1 egg beaten with 1 Tsp milk, for egg wash
3 Tbs sugar
1 tsp cinnamon

Directions

• Cream the cheese and butter together in an electric mixer using the paddle attachment until light and fluffy. Add 1/4 cup sugar, salt, and vanilla, and with the mixer on low speed, add the flour and mix until the dough just comes together. On a floured board and roll the dough into a ball, and cut into quarters. Wrap each piece in plastic wrap and chill in the fridge for about an hour, or overnight.
• For the filling, mix 6 tablespoons of sugar, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts, and set aside.
• Roll each ball of dough into a 9-inch circle on a floured board. Then evenly spread the dough with 2 tablespoons of jam and sprinkle half a cup of the filling on top and lightly press it into the dough. Cut the circle into 12 equal pie slices, then starting with the wide edge, roll up each slice like a mini croissant. Place the rugelach, on a baking sheet lined with a silpat and chill for about half an hour.
• Preheat the oven to 350 degrees F.
• Brush each pastry with the egg wash. Mix 3 tablespoons sugar and 1 teaspoon cinnamon and sprinkle on the pastries. Bake for about 15 minutes, until lightly browned. Let the pastries cool on a wire rack. I  normally bake them in two batches.
• These pastries are absolutely superb and just melt in your mouth! 

They’re very special indeed and well worth the time it takes to make them.