Yield: 24 – 32 rogalach depending on the size
|1 cup all purpose flour||¼ lb butter|
|2 tbsp sugar||¼ lb cream cheese|
|Sugar||Raisins or currants|
Mix flour and sugar; cut in butter and cream cheese with pastry blender until well mixed and dough can be shaped into a ball. Wrap in wax paper and chill in refrigerator for 2 hours.
Preheat oven at 375°F. Divide dough into 4 parts. Roll each part into a ball. Roll each ball into a circle. Sprinkle with sugar, cinnamon, raisins and nuts. Cut into 6 or 8 wedges. Roll each wedge, starting at wide edge and roll dough toward point. Shape into a semi circle for a crescent shape. Place on parchment-lined cookie sheet. Bake for 20-25 minutes until browned.