pic1 1) Wrapped dough in a plastic bag and chilled. I rolled the chilled dough in the plastic bag.

I am using a big plastic bag instead of rolled the dough between 2 plastic sheets. 2) Mixed dried raisin and roughly chopped nuts (i used pecan nuts) with raw castor sugar and light brown sugar. 3) Spread a layer of apricot jam onto the rolled out dough and sprinkle mixed filing on evenly. 4) and 5) Cut into 8 sections. (it turn very soft after spreading the fillings so i send the dough back to chilled in the fridge before shaping it.) 6) Rolled into cresent shaped. Arrange onto a baking tray, chilled again before baking.

Rugelach
Recipe source: Rugelach from the book, Barefoot Contessa Parties! by Ina Garten or here at Barefoot Contessa website

(below is half recipe, i follow Alice's)

Pastry: 114g cream cheese at room temperature 114g unsalted butter at room temperature 1/8 cup granulated sugar 1/8 tsp kosher salt 1/2 tsp pure vanilla extract 1 cup all-purpose flour Original Filling : 1/4 cup light brown sugar, packed 3/4 tsp ground cinnamon 3/4 cup raisins 1/2 cup walnuts, finely chopped (i used pecan nuts) 1/4 cup apricot preserves, pured in a food processor (i used apricot jam) The filing i used for 1/2 of the recipe: 20 g light brown sugar 1/8 tsp ground cinnamon 58 g raisins 1/4 cup chopped pecans 4 tbsp apricot preserves, pureed in a food processor (i used apricot jam)

For sprinkle: 2 tbsp. granulated sugar 1 tsp cinnamon powder (i did not add this)

1 small egg beaten with 1 tablespoon milk, for egg wash To do: Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in half, wrap each piece in plastic, and refrigerate for 1 hour (I do my dough at night so i left it chilled overnight and use it the next day) (i divide my dough into 2 balls and wrapped each in a big plastic bag.) To make the filling, combine sugar, brown sugar, 1/2 tsp cinnamon, the raisins and walnuts (pecans). On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tbsp apricot preserves (apricot jam) and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges, cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 mins. Preheat the oven to 350F (i baked mine at 180C) Brush each cookie with the egg wash. Combine 3 tbsp granulated sugar and 1 tsp cinnamon and sprinkle on the cookies (I didn't do that). Bake for 15-20 mins, until lightly browned. Remove to a wire rack and let cool.