raspberry rugelach

Directions

1. 1

   Raspberry Rugelach The cream cheese dough cannot be overworked, it never gets tough, and it always tastes good

2. 2

   Cream Cheese Dough 4 ounces cold cream cheese, quartered 1/2 cup cold unsalted butter, cut into 8 pieces 1 cup all-purpose flour Let cold cr

3. 3

   Put the flour into a food processor

4. 4

   Scatter the cream cheese and butter pieces over the flour and pulse on and off 6 to 8 times

5. 5

   Let the machine run, stopping to scrape the sides of the bowl frequently, until the dough forms large curds

6. 6

   Don't process so long that the dough forms a ball on the blade

7. 7

   Turn the dough out onto a work surface and gather it into a ball

8. 8

   Divide the dough in half and shape each half into a square