Directions:

1. Place flour, cream cheese, butter and salt in large bowl. Work together with hands until smoothly blended. Form into two equal size balls and flatten each into a disc. Wrap each with plastic wrap and refrigerate for at least an hour.


2. Meanwhile, in a small bowl, stir sugar with walnuts, raisins and cinnamon.


3. On a lightly floured surface, roll one piece of dough very thinly into a circle, about 1/8 inch thick. Trim if necessary. Scantly spread with just enough fruit spread to cover. Then cut, like a pie, into 16 wedges. Evenly divide half the nut mixture into center of wide edge of each wedge. Tightly roll from wide edge to point to enclose filling. Place on parchment-paper-lined cookie sheet. Refrigerate at least 30 minutes. Repeat with remaining dough, Crofter's fruit spread and filling.


4. Whisk egg yolk and milk. Brush top of cookies. Preheat oven to 350ºF. Bake until lightly browned, for 20 to 25 minutes. Cool completely on rack. Dust with icing sugar. Rugelach will keep well in an airtight container for at least a week or freeze for up to 3 months.