INGREDIENTS

INSTRUCTIONS

Prepare Pastry in 2 batches: In large bowl, combine half the flour and
baking powder; mix well. With electric mixer at low speed, beat in
half the butter and cream cheese until smooth dough forms. Divide
dough into 4 balls. Repeat with remaining flour, baking powder,
butter, and cream cheese to make 4 more balls of dough. Wrap balls of
dough in plastic wrap and refrigerate at least 2 hours or overnight.
On lightly floured surface, roll one ball of dough into a 12 by 10
~inch rectangle, about 1/8 inch thick. With fluted pastry wheel or
knife, cut rectangle into two 12 by 5-inch strips. (Using pastry
wheel, trim 1/16 inch from outside lengthwise edges to flute.)
Transfer strips to baking sheet or large plate, cover with plastic
wrap, and refrigerate. Repeat rolling and cutting with remaining  balls
of dough, stacking strips between plastic wrap and  refrigerating as
they are made. Prepare Filling: Set aside 1/4 C each  nuts and raisins.
In food processor fitted with chopping blade,  process remaining 3 C
walnuts until finely chopped. In medium-size  bowl, combine finely
chopped nuts, the sugar, and cinnamon. Set  mixture aside. Heat oven to
325'F. Line 1 large baking sheet with  aluminum foil; place 2 sheets of
foil crosswise an a second large  baking sheet. Place one 9-inch pastry
ring (see Note) on the first  baking sheet; place a 6-inch pastry ring
and a 3-inch pastry ring on  separate sheets of foil on the other
baking sheet. With the tip of a  skewer or toothpick, score outline of
all rings into foil; remove  rings and set aside until ready to bake
rugelach. To make 9-inch  rugelach, brush one strip of dough lightly
with raspberry preserves.  Sprinkle 3 T walnut mixture and 1 T raisins
to cover half of strip  lengthwise. Fold uncovered half of dough strip
lengthwise over  covered half to enclose filling and make a 12 by 2
1/2-inch strip.  Brush top of folded strip lightly with raspberry
preserves. From  either end, loosely roll up filled strip; stand, cut
edges up, in  center of 9-inch ring scored on baking sheet. Fill and
fold 8 more  strips of dough as in step 5; brush top of each with
preserves. With  preserve-brushed surface facing center, wrap one
filled dough strip,  cut edges up, around rolled strip on baking sheet.
Continue wrapping  remaining 7 filled strips around center, pinching
ends of strips  together, until ring is filled. Sprinkle outside of
rugelach with  about 2 T walnut mixture and place 9 inch pastry ring
around rugelach  spiral. With remaining pastry strips, prepare 6-inch
and 3-inch  rugelachs repeating steps 5 and 6, using 5 filled strips of
dough for  6-inch rugelach and 2 filled strips for 3-inch rugelach. Pat
some of  remaining walnut mixture around outside of rugelachs, using
about 1  1/2 T on each. Carefully place pastry rings around rugelachs.
Stir  reserved nuts and raisins into remaining walnut mixture. Sprinkle
over top of rugelachs, tucking nuts and raisins into the spaces
between pastry rings. Bake 9-inch rugelach 1 1/2 to 1 3/4 hours,
6-inch rugelach 1 1/4 to 1 1/2 hours, and 3 inch rugelach 1 hour or
until center is browned and firm to touch. With large spatula, remove
3-inch rugelach, still on foil, to wire rack allowing 6-inch rugelach
to remain in the oven until it is completely baked. When baked,
carefully transfer all rugelachs to wire rack; remove pastry ring and
foil. Let rugelachs cool to room temperature. Just before serving, in
small saucepan, melt apricot preserves and brush over top of each
rugelach. Place 9-inch rugelach on serving plate; top with the 6 inch
and 3-inch rugelachs. (If necessary, trim tops of 9 and 6-inch
rugelachs to make level so tiers will stand securely.) Garnish plate
with fresh ivy or other green leaves, if desired. To serve, cut  3-inch
rugelach into 6 wedges and remove to individual plates. Then  cut
6-inch rugelach into 10 wedges and remove to plates; cut 9-inch
rugelach into 14 wedges and remove.  Note: Pastry rings, which look
like bottomless tart pans, can be  found at gourmet cookware stores. If
not available in your area,  order by mail from Bridge Kitchenware, 214
E. 52 Street, New York,  N.Y. 10022 or call (212) 838-1901. Country
Living/December/92 Scanned  & fixed by Di Pahl & <gg>  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 365
Calories From Fat: 203
Total Fat: 23.5g
Cholesterol: 40.9mg
Sodium: 60.2mg
Potassium: 157.7mg
Carbohydrates: 34.4g
Fiber: 2.1g
Sugar: 6g
Protein: 6.2g