In a bowl, mix cream cheese, butter, flour, sugar, and vanilla extract until smooth and well combined.
Wrap in plastic and chill in the refrigerator for 1 hour.
Roll & Fill:
On a lightly floured surface, roll the dough into a large circle about 1/8 inch thick.
Spread the poppy seed filling evenly over the dough. If using, sprinkle raisins or spread apricot jam.
Shape the Rugelach:
Cut the dough into triangles. Roll each triangle tightly from the wide end to the tip.
Place on a lined baking sheet with the tip tucked under to prevent unrolling.
Bake:
Preheat oven to 350°F (175°C).
Bake for 20–25 minutes or until golden brown.
Cool & Serve:
Let the rugelach cool slightly on a wire rack before serving.
