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No artificial ingredients. Cream cheese pastry filled with raisins, nuts and cinnamon. Naturally sweet.This is not my recipe, but I love it & wanted to share. I'm Cherokee & do Christmas, but have friends that have Hanukkah & sneak me some every year.

Recipe by:Warren P. Silberstein, M.D.


  • 1 cup margarine
  • 8 ounces cream cheese, softened
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 cup chopped raisins
  • 1 cup chopped walnuts
  • 2 tablespoons ground cinnamon
  • 1 cup apricot spreadable fruit


  • Cream together the margarine and cream cheese in the bowl of an electric mixer. Blend in the vanilla. Mix in the flour. Chill the dough.
  • To make the Filling: Mix together the chopped raisins, chopped walnuts, and cinnamon. If you have a food processor, place the whole walnuts and raisins into the bowl, sprinkle with the cinnamon, and chop them together by processing in short pulses.
  • Divide the dough into 4 equal portions. Roll out each portion into a 10 - 12 inch circle 1/8 inch thick on a lightly floured board or between two sheets of waxed paper.
  • Spread a light layer of preserves (approximately 2 tablespoons) onto each dough circle. Sprinkle each circle with approximately 1/4 cup of the chopped nut-raisin-cinnamon mixture. Cut each circle into 16 wedges using a pastry cutter or a pizza cutter. Roll each wedge from base to point. Place point down on a lightly greased or parchment lined baking sheets.
  • Bake for 15-17 minutes at 375 degrees F (or until golden). Remove to racks to cool.

Categories: Hanukkah 
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