Sweet Jewish Style Pastries

Cream the cheese and butter together with an electric mixer until light. Add 1/4 cup granulated sugar, salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

For filling combine 6 tablespoons of granulated sugar, brown sugar, 1/2 teaspoon cinnamon, raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges, cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Preheat oven to 350 degrees F.

Brush each cookie with egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies, if desired. Bake for 15 to 20 minutes, until lightly browned.