Ingredients
Cream Cheese Dough
1 lb Cream cheese, room temperature
1 lb Butter, room temperature
2 tsp Vanilla Extract
3 oz Powdered sugar
1 lb Bread flour

Preparation
Place the cream cheese, butter and Vanilla Extract in a mixingbowl fitted with the paddle attachment and mix on medium speeduntil fully blended. Add the powdered sugar and bread flour andcontinue to mix until all ingredients are fully incorporated. Removethe dough from the mixer, place it onto a floured surface andproceed to give the dough three - 3 folds. Wrap the dough andrefrigerate overnight.

Setting
Working with 1/2 of the dough at a time, roll each 1/2 out to a rectanglethat is 15" x 20". Spread 8 to 10 oz of Raspberry or ApricotMarmalade evenly onto the dough. Sprinkle some chopped nutsand raisins (optional) onto the Marmalade. Sprinkle some whitecake crumbs and cinnamon sugar on top and roll the filling into thedough lightly with a rolling pin. Using a pastry wheel cut 1" stripsfrom the top to the bottom of the dough. Starting at the bottom rollup each strip until the desired size rugelach is reached and pull therugelach towards you to break away from the strip. Place therugelach onto a sheet pan that has been lined with parchment paperand allow them to rest for a minimum of 30 minutes before baking.

Decoration
Brush the prepared rugelach with melted butter and top withchopped nuts and granulated sugar. Bake the rugelach in an oventhat has been pre heated to 350°F for about 20 minutes or just untilthey are golden brown.

Specialty Ingredients
#41007 Bakbel Raspberry Seedless Marmalade
#41003 Bakbel Apricot Marmalade
#90072 Vanilla Extract