DOUGH:

1/2 lb. unsalted butter, softened
8 oz. cream cheese, softened
2 c. whole wheat pastry flour

FILLING:

1/4 c. honey
1/2 c. seedless raisins
1 tsp. cinnamon
1 c. finely chopped nuts
1/4 c. maple syrup

Cream butter and cream cheese together. Beat in flour little by little. Knead dough lightly. Refrigerate 1 hour and then divide dough into two. Prepare filling by combining ingredients (except maple syrup) and set aside. Preheat oven to 350 degrees.

Roll out dough into 1/16 of an inch thick. Cut into 16 pie-shaped wedges. If dough is sticky, dust with some flour. Spread a teaspoon of filling on wedge, and roll up the wedge, starting at the widest edge. Place on ungreased cookie sheet and drizzle with a little maple syrup. Bake for 15-18 minutes.