Instructions

1. 1
   Whisk flour and salt in a medium bowl.
2. 2
   Beat butter and cream cheese in a large bowl with a mixer until well combined.
3. 3
   Stir in flour until the contents is the consistency of dough.
4. 4
   Roll the dough into a ball and wrap in plastic; flatten into a 5 x 7 inch (12 x 17 cm) rectangle.
5. 5
   Refrigerate for 12–24 hours.
6. 6
   Line a large shallow baking pan with parchment paper. Preheat oven to 350°F (180°C).
7. 7
   Cut the chilled dough into 4 even pieces, and return all but 1 to the fridge in plastic wrap. Roll the remaining piece into a 12 x 8 inch (30 x 19 cm) rectangle on a floured surface with a floured rolling pin (to prevent sticking).
8. 8
   Put the flattened dough on parchment paper, and then return to the fridge to chill while you repeat the flattening process on all other dough quarters.
9. 9
   After you are done flattening the dough, return the last piece to the fridge.
10. 10
    Whisk the ½ cup sugar with cinnamon in a medium bowl.
11. 11
    Take one dough quarter out of the fridge and spread ¼ cup of the jam over the dough with a spatula. Over the dough, scatter ¼ cup of raisins and then walnuts, finally 2 tablespoons of the whisked cinnamon sugar.
12. 12
    Roll the dough quarter up into a tight cylinder. Place the dough cylinder seam-side down in the baking pan and close and tuck the ends.
13. 13
    Repeat the same process with the other 3 dough rectangles.
14. 14
    Finish the cylinders by brushing with milk, sprinkle each with a teaspoon of sugar. Using a large knife, score the dough cylinders with ¾ inch (2 cm) deep cuts, at one inch intervals.
15. 15
    Bake at 350°F (180°C) for 45–50 minutes.
16. 16
    Take out of the oven, cool in the pan on a wire rack for 30 minutes. Transfer cylinders to a cutting board and cut slices from the cylinders to make rugelach.