2 c. flour
1/2 lb. butter
1/2 lb. cream cheese
1/2 c. water
Pinch of salt
1 c. chopped walnuts
1 c. sugar
1 c. raisins
1 1/2 tbsp. cinnamon

Mix together flour, butter, cream cheese, water and salt. Separate into 2 balls of dough and refrigerate overnight. Leaving 1 ball in refrigerator, roll out other ball into large circle. Be sure to use very well floured board and rolling pin. Dough should be thin and flat.

Mix together the walnuts, sugar, raisins and cinnamon. Sprinkle half of it over the dough keeping most of the nuts and raisins at outer, wider edge. Cut about 20 pie-shaped wedges. Roll up from big edge in. Place on ungreased cookie sheet. Repeat process for second ball of dough. Bake at 350 degrees for 20 to 30 minutes. Rugelach freezes beautifully.