Rugelach

Dough

1. Combine the flour, sugar, and salt in a food processor. Pulse on low 3-4 times until combined.
2. Add the chilled cream cheese and butter, both cut into cubes, and pulse until crumbly and the fat is pea-sized.
3. Turn the mixture out onto a clean work surface and knead the dough together just until a cohesive dough forms.
4. Split into three flattened disks and wrap with plastic wrap. Chill for 1-2 hours, or overnight.

Filling

1. Clean the food processor and add the sugars, raisins, walnuts, and cinnamon.
2. Mix until the walnuts and raisins have been chopped into tiny bits. Transfer to a bowl. Cover and set aside until the dough is done chilling.

Assembly and baking

1. Preheat the oven to 350° Farhenheit and line two baking sheets with parchment paper.
2. Start with just one disk of dough and remove it from the fridge and plastic wrap. Place on a floured surface and use a rolling pin to roll into a 10-12 inch circle, about ⅛ inch thick. You may need to lift and turn the dough several times in order to dust it with flour beneath it to keep it from sticking. I used a large mixing bowl to trace a perfect circle and trimmed it with a paring knife.
3. Spread ⅓ of the filling evenly across the top of the circle, pressing it into the dough rather firmly to anchor it.
4. Use a sharp knife or pizza cutter to cut the circle into 12 equal wedges. Roll each wedge starting from the wide side and into the pointed end. Place on the baking sheet keeping about 1 inch between them.
5. Bake for 25-30 minutes, until the dough, begins to turn a light golden brown on top and the bottoms are crisp.
6. Let cool completely on a cooling rack before serving.