Walnut, raisin and cinnamon rugelach

Temper butter and dairy for about 20 minutes, keeping butter soft but unmelted. Beat butter, cream cheese, sour cream and salt until smooth. Mix in 240 g flour, reserving the rest for rolling. At reference quantity divide into 3 equal discs. Wrap and refrigerate for about 1 hour until firm but pliable.

Finely chop brown sugar, walnuts, raisins and cinnamon in a processor without making a paste. Using reserved 20 g flour, roll each reference disc to about 25.4 cm across. Brush lightly with water and divide filling evenly over discs to their edges. Cut each reference disc into 12 equal wedges. Roll from wide end to point and set point underneath on baking paper.

Brush with milk and sprinkle white sugar. At reference quantity arrange about 36 pieces on 2 trays measuring 40 × 30 cm, at most 18 per tray spaced without touching. Refrigerate for about 20 minutes while preheating. Bake one tray at a time for about 30 minutes in a conventional oven at 177 °C until golden, keeping the next tray chilled. Bake all trays one at a time, keeping the same cookie size. Cool on the tray for about 20 minutes after the last batch.