Rugelach with walnuts and raisins
A couple of notes:
1. The dough is very similar to what's used in most major recipes. Most ones (Ina Garten, Martha Stewart, Serious Eats, Epicurious, NY Times, Smitten Kitchen, etc.) have the ratio of 8oz cream cheese, 8oz butter, and 2 cups of all purpose flour. Then the variations are in the presence/absence of egg yolks and sugar. The recipe I used has 12 oz cream cheese, 12 oz butter, 2 cups all purpose flour, and 1 cup cake flour. So the ratio is the same, except the gluten level is lower. It also has a higher water content because of the 2 eggs. I do think the moisture helps bind the dough together better. The problem with this particular ratio is that I end up with leftover cream cheese.
2. Most of the rugelachs I see in the store and in these other recipes have larger crystals of sugar on top. I think it gives a good crunch and different texture. Next time I will probably use larger crystals. And I might also consider an egg wash to give it more shine.
3. The original recipe says to roll the dough first to 20"x12", sprinkle the toppings, and then roll out to the full length. I found the dough to be way too soft for this method. The nuts and raisins tend to break through the dough if I followed this directly. I had much more success rolling out the dough fully followed by toppings.
4. I doubled the baking sheet to slow the bottom heating, which worked well because the bottom browned nicely.