There are as many ways to spell the name of this traditional Jewish pastry as there are fillings to put in them. In the old country, the pastry was made with butter instead of cream cheese and they were shaped like crescent rolls.

YIELD: 3 dozen

Ingredients Needed:

• 8 ounces sweet butter
• 8 ounces whipped cream cheese
• 2 tablespoons sugar
• Salt
• 1/2 teaspoon vanilla extract
• 2 cups flour
• 1/2 cup sugar
• 2 tablespoons ground cinnamon
• 1/2 cup fruit preserves
• 3/4 cup finely chopped walnuts
• 1/2 cup dried currants
• Confectioners sugar

In an electric mixer with the paddle attachment beat the butter and cream cheese until smooth and creamy. Add the 2 tablespoons of sugar, a pinch of salt, and vanilla. Mix until just blended. Slowly add the flour to the mixer while on low speed. Scrape sides with a rubber spatula as needed. Mix until just combined, but do not over beat.

Remove dough from mixer and place on a well-floured board. Knead dough about 30 seconds until a uniform ball is achieved. Divide into 3 equal parts. Shape each portion into thick 5" circles; cover with plastic wrap and refrigerate for at least 1 hour.

In a small bowl mix the 1/2 cup sugar with the cinnamon. Set aside.

As needed, remove each portion of dough from the refrigerator. Using a floured rolling pin on a floured board roll each portion of dough until it is approximately 14" in diameter. Spread each portion with the fruit preserves, but leave a 1/4" border dry. Sprinkle each portion with the walnuts, currants and cinnamon-sugar mixture. Roll each dough portion into a log. Cut each log into 12 pieces and bake on a greased baking sheet in a pre-heated 350 degrees F oven for approximately 30 minutes until lightly browned.

Cool on racks and serve with a sprinkling of confectioners' sugar.