Pecan Raspberry Rugelach
Bread Flour – 7 oz
All-Purpose Flour – 1.5 oz
Salt – a pinch
Butter (soft) 8 oz
Cream Cheese (soft) 7 oz
Raspberry Jam – your liking
Pecans (roughly chopped) – 4.5 oz
Makes 24 cookies 
It has been quite some time and I have finally picked up baking again. My first attempt at making Rugelach was not as bad as I thought but certainly has room for improvement. Next time I’ll have to make sure to refrigerate the dough long enough before it can be rolled.
