1 c. unsalted butter (room temperature)
1 (8 oz.) pkg. cream cheese (room temperature)
2 c. unbleached flour

Filling:

1/3 c. sugar
1 tbsp. cinnamon
1/2 c. raisins
1/2 c. chopped walnuts
1 tbsp. sugar (for sprinkling)

Cream butter and cream cheese together. Mix in flour until dough is well blended. Shape into a ball; divide into quarters and shape each quarter into a ball. Flatten each ball into a disk; wrap in plastic wrap and chill until firm (about 30 minutes).

Combine filling ingredients and set aside. On a lightly floured board, flatten a ball of dough. Roll to make a 12-inch circle about 1/16 of an inch thick. Sprinkle with 1/4 of the filling, gently pressing filling into pastry to make it adhere. Cut into 16 wedges and roll each wedge from wide side toward the point. Place on baking sheet lined with parchment paper; brush with water and sprinkle with sugar. Repeat with rest of dough.

Bake at 375°F for 15 to 20 minutes.

Yields 64.