Raisin Rugalachs

Dough

• 1 cup (250 mL) unsalter butter, softened
• 1 pkg (80z/250 g) cream cheese, softened
• 3 tbsp (45 mL) sugar
• 2 cups (500 mL) Robin Hood® All Purpose Flour

Filling

• 1 1/4 cups (300 mL) Sun-Maid® Natural Raisins
• 1 tbsp (15 mL) cocoa powder
• 1 tsp (5 mL) cinnamon
• 1/4 cup (50 mL) sugar
• 1/2 cup (125 mL) Smucker's® Pure Strawberry Jam or No Sugar Added Raspberry Fruit and Concentrated White Grape Juice Spread
• 1 egg, lightly beaten
• course sugar (optional)

Dough

1. Cream butter, cream cheese and sugar in large bowl on medium speed. Add flour and mix on low speed, just until incorporated. Remove to floured surface and form into ball. Cut into quarters and shape into discs. Wrap each disc in plastic wrap. Refrigerate for at least 2 hours or for up to 24 hours.

Filling

1. Combine raisins, cocoa powder, cinnamon and sugar in small bowl. Set aside.
2. Preheat oven to 350°F (180°C). Grease baking sheets or line with parchment paper.
3. Roll out 1 disc on lightly floured surface to 11" (28 cm) circle. Spread 2 tbsp (30 mL) of jam over top; sprinkle with ¼ of raisin filling. Cut into 12 pie-shaped wedges. Roll up each wedge tightly from the outside wide end. Place on prepared baking sheets. Brush with beaten egg; sprinkle with coarse sugar if desired.
4. Bake in centre of preheated oven 25 - 30 minutes or until golden brown. Let cool on pans 5 minutes. Transfer to racks.