Rugelach
for the dough:
from Dorie Greenspan
ingredients:
4 ounces cream cheese, cut into 1/2 ounce pieces
8 tablespoons butter, cut into tablespoon-sized pieces
1 cup all purpose flour
3/8 teaspoon kosher salt (she calls for 1/4 teaspoon of regular salt; I always prefer to use kosher or sea salt and I generally use pinches rather than measurements; here, a good, hearty 2 pinches will do.)
directions:
Place flour and salt in the bowl of a food processor and pulse to combine.  Sprinkle the chunks of cream cheese and butter over the top of the flour and pulse until a rough dough forms.  
Gently form dough into a ball and wrap in plastic wrap.  
Flatten slightly and refrigerate. 
to assemble:
ingredients:
apricot or raspberry jam
3/4 cup sugar mixed with 2 teaspoons cinnamon
2 handfuls of raisins
chopped walnuts
1 egg mixed very well with 1 half egg-shell full of water
directions:
Preheat oven to 350 degrees F.
Roll out your dough into a rectangle that is 1/8-1/4 inch thick.
Spread a thin, thin, thin layer of jam all over the dough.
Sparsely sprinkle a thin layer of cinnamon sugar all over the dough, then press a handful of raisins and walnuts over the sugar.  
Do not fill your dough too full with the fillings, because they will leak out and burn in the oven.
Roll up your dough rectangle tightly (roll starting with the long end of the rectangle, NOT the short, unless you want gigantic rugelach).
Cut into 1-inch wide pieces, and place 1 inch apart on a baking sheet.
Brush lightly with egg wash, and sprinkle more cinnamon sugar on top.
Bake for 10-12 minutes, until puffed, golden, and crispy.