Rugalach

1 cup (2 sticks) butter
4 cups flour
1 teaspoon salt
1/4 cup sugar
1 cube cake yeast
1 cup heavy cream
3 egg yolks

Filling recipe

1/2 cup sugar
2 teaspoons cinnamon
1/4 cup chopped pecans
1/4 cup raisins

Preheat oven to 375 Degrees F.

Mix butter with dry ingredients until sandy. Crumble yeast into cream and stir in the yolks. Combine wet ingredients with dry ingredients to make a dough and chill it for 3 to 4 hours or more. Roll out 1/3 of the pastry thin, into a circle.

Filling: Combine sugar, cinnamon and nuts and sprinkle onto the dough. Dot with golden raisins.

Cut into triangles and roll up starting at the wide end and place on a greased cookie sheet, point side down. Repeat with remaining dough. Let rise 30 minutes at room temperature. Bake for 15 to 20 minutes or until light golden brown.

Food Network Episode SD1A24

This is my Favorite recipe for Rugelach. You will notice that Gail Gand spells Rugelach - "Rugalach,"
If you search the internet for Rugelach you will find many different recipes. Some made with cream cheese, some made with cottage cheese, etc.