• Step 1

  Make dough: Add flour and salt to large food processor; pulse to combine. Add cream cheese and butter; pulse at 3 sec intervals until dough begins to form (pea-size pieces of butter and cream cheese should still be visible).

• Step 2

  Divide dough into 6 portions; knead each portion on lightly floured work surface until dough comes together (do not overwork; specks of butter and cream cheese should still be visible). Shape dough into round, flat discs about 1/2-inch thick.

• Step 3

  Wrap each disc with plastic wrap. Refrigerate at least 1 hr.

• Step 4

  Make filling: Add walnuts, brown sugar, raisins, and 1 Tbsp cinnamon to food processor; process until fine. Set aside.

• Step 5

  Make cinnamon sugar topping: Combine turbinado sugar and 1 tsp cinnamon in small bowl; set aside.

• Step 6

  Make cookies: Preheat oven to 350 degrees. Remove one dough disc from fridge; let sit about 5 min. Transfer disc to lightly floured work surface; roll into about 10-inch circle using rolling pin. Trim dough circle into even 10-inch round (use upside-down dinner plate as guide).

• Step 7

  Brush surface with thin layer of heavy cream; top evenly with 1/3 cup walnut mixture, leaving 3-inch diameter circle in center empty. Cut dough into 12 equal triangular pieces using pizza cutter or chef's knife. Roll pieces into crescent-shaped rugelach starting at wide edges of triangles. Place rugelach on parchment paper-lined baking sheet triangle tip-side down. Repeat with remaining dough.

• Step 8

  Brush tops of each rugelach with thin layer of heavy cream; sprinkle with cinnamon-sugar mixture.

• Step 9

  Bake 13-16 min until golden brown.

• Step 10

  Repeat with remaining dough.

• Unused dough can be frozen up to 4 months. Freeze dough discs in sandwich-size plastic zipper-style bags. To thaw, place in refrigerator overnight before rolling dough. • Alternatively, rugelach can be frozen after step 6 for baking at a later date. To thaw, place in refrigerator overnight before baking. • Place a second baking sheet under baking sheet halfway through baking time to prevent the bottoms from getting too brown.

Note: When servings & ingredients are modified, nutrition & directions may vary.