Yields: 60 pieces

BUTTER - softened 1#
CREAM CHEESE - softened 1#
SUGAR 2 cups
WALNUTS - finely chopped 2 cups
RAISINS 3 cups

1. In a mixing bowl, cream the butter until smooth, then add the cream cheese and mix until thoroughly blend.
2. Add the all-purpose flour all at once, and blend until the dough comes together.
3. Line a 1/2 sheetpan with plastic wrap. Deposit the dough into the center of the sheetpan and press into a 9"X12" rectangle. Cover and chill for 1 hour or more.
4. Cut the dough into three long rectangles - 3"X12". Remove one strip and place on a floured bench. Return the remaining two strips to the refrigerator.
5. Pin-out the dough into a 6"X24" rectangle. Spread a thin layer of apricot filling evenly over the dough. Leave a 1" border along the "long" edge closest to you, and egg wash this border.
6. Combine the sugar and cinnamon, and sprinkle generous over the filling.
7. Top with chopped walnuts and raisins.
8. Roll-up the dough towards you. Making sure the roll is tight and evenly shaped. Seal the edge which has been egg washed.
9. Wash the roll with milk, and sprinkle with cinnamon sugar. Cut the roll into 1" pieces. Place on a parchment lined sheetpan, and refrigerate for 30 minutes.
10. Bake at 375F for 30 minutes, until golden brown.
11. Remove the rugelach from the sheetpan immediately, and place on a cooling rack.