Rugelach with Cinnamon-Raisin Filling

Whoever invented this combination was a matchmaking genius: tender, creamy dough oozing with perfectly caramelized cinammon-sugary goodness. Like rugelach’s other stuffed and rolled cousins (think ravioli, dim sum, and croissants), the extra effort it takes to make them is so worth it. Work in phases to keep it breezy: first the smooth white dough, which keeps for a couple of days in the fridge, then the nut-flecked stuffing, which can be mixed mere moments before you put them in the