1) To make the crust, place the flour and salt in the bowl of a food processor. Pulse briefly to combine.

2) Cut the butter and cream cheese into chunks and add to the bowl along with the sour cream. Pulse until crumbly. Pieces of butter and cream cheese about the size of green peas should still be visible in the dough.

3) Divide the dough into three equal portions. Wrap well in plastic wrap, pressing each gently into a disc. Chill the dough for at least 2 hours, or up to overnight.

4) To make the filling, process the sugar, walnuts, raisins, and cinnamon in the food processor until finely chopped and well combined. The filling should feel slightly moist to the touch.

5) Remove the dough from the refrigerator. Working with one piece of dough at a time, place it on a very lightly floured surface. Roll it to a 10" circle and brush it lightly with water. Use your fingers to spread about 1/3 of the filling onto the round. Press the filling down into the dough gently to anchor it.

6) Using a pizza cutter or sharp knife, divide the dough into 8 equal wedges. Roll each wedge up, beginning with the wide end and ending with the narrow end. Place the rolls point-side down on a parchment-lined, rimmed baking sheet. Repeat with the remaining two pieces of dough.

7) Bake the rugelach in a preheated 350°F oven for 25 to 30 minutes, or until golden brown. As the rugelach bake, the butter will lightly fry the bottoms, yielding a crunchy crust and caramelized base. Serve warm with tea or coffee; or cool and dust with confectioners' sugar before serving. Yield: 24 rolls

Yield: 24 rugelach