| ** Dough Ingredients** | |
| 180g all-purpose flour | |
| ½ tsp salt | |
| 170g cold unsalted butter - cubed | |
| 170g cold cream cheese - cubed | |
| ** Filling ** | |
| 80g Walnuts | |
| 60g Raisins (optional) | |
| 2 tbsp granulated sugar | |
| 1 tsp ground cinnamon | |
| 6 tbsp raspberry or apricot jam - divided | |
| 1 large egg - well beaten | |
| Coarse Sugar |
| 1. | Cut the circle into quarters and cut each quarter into thirds, creating 12 triangles. Sprinkle the jam with half of the nut mixture. |
| 2. | In the work bowl of a food processor, combine flour and salt. Pulse a few times. Add the butter and cream cheese, pulse until the mixture resembles wet sand but hasn’t started to form a dough ball. Transfer to the counter and knead into a ball. |
| 3. | Divide the ball in half and shape each into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours or up to 2 days. |
| 4. | ** For the Filling and Assembly ** |
| 5. | Position an oven rack in the top third and preheat the oven to 175C. Line two baking sheets with parchment paper or silicone baking mats |
| 6. | Finely chop the walnuts and raisins and place in a large bowl. Add the granulated sugar and cinnamon, and stir until combined. |
| 7. | On a lightly floured surface, roll one dough disk into a 1/8-inch-thick round and trim to a 10-inch circle. Spread with half of the jam, leaving about a ½ border at the edge. |
| 8. | Starting at the widest end, roll each triangle up towards the tip like a crescent roll. Place on the prepared baking sheets about 2 inches apart. Repeat with the remaining dough and filling. Brush each cookie with the beaten egg and sprinkle lightly with coarse sugar. |
| 9. | Bake one sheet at a time for 25 to 30 minutes or until golden brown. Immediately transfer the cookies to a wire rack and let cool completely before serving. |