Ingredients

• 1 large egg
• 2 cups all-purpose flour
• 1/2 cup unsalted butter
• 4 ounces cream cheese
• 5 tablespoons granulated sugar
• 12 ounces canned raspberry pie filling
• 1/2 teaspoon cinnamon
• 2 teaspoons water

Preparation

1. Set the cream cheese out to soften. Separate the egg into the white and yolk. Set aside.
2. Combine the flour, butter, cream cheese, egg yolk and 3 tablespoons of the sugar. Using your hands, knead the mixture until well blended and dough holds together. Shape the dough into a ball. Wrap in plastic wrap and refrigerate for 2 hours or overnight.
3. When ready to make the cookies, preheat the oven to 350˚ F. Lightly flour a flat surface. With a rolling pin, roll out 1/4 of the dough until thin, about 1/8-inch thick. Keep the rest of the dough refrigerated until ready to use.
4. Spread 1/4 cup of the raspberry filling onto the dough circle. Cut the dough into 12 equal wedges.
5. Starting on the large side of one wedge, roll to the center, creating a pinwheel. Repeat with remaining 11 wedges. Place cookies pointed side down onto a cookie sheet. Repeat with the remaining dough, working with 1/4 of the dough each time.
6. In a small bowl, mix the cinnamon and 2 tablespoons of sugar. In another small bowl, beat the water and egg white. Brush each cookie with the egg white mixture and sprinkle with the cinnamon-sugar mixture. Bake for 25 minutes. Remove to a wire rack to cool. 

Helpful hints

• You may change the filling to another fruit filling, such as apple or cherry.
• Traditional rugelach fillings include cinnamon, chocolate, nuts, marzipan and fruit preserves.