This classic version of Jewish Rugelach, made in a crescent shape, has a thin layer of apricot preserves brushed on the rolled pastry, then sprinkled with cinnamon and sugar, golden raisins, and walnuts. The pastry, made with cream cheese, adds just a slight tangy contrast to the sweetness of the filling and is very easy to work with and roll out. These are wonderful little pastries that are hard to resist. Rugelach is easy to make, but it does take time as the dough needs to be refrigerated before rolling and filling