DOUGH:

1/ 2 lb. unsalted butter, softened
8 oz. cream cheese, softened
2 c. all-purpose flour

NUT FILLING:

1/2 c. sugar
1 tsp. cinnamon
1 c. finely chopped nuts
1/4 c. sugar (for topping)

RAISIN NUT FILLING:

1/2 c. sugar
1/2 c. seedless raisins
1 tsp. cinnamon
1 c. finely chopped nuts
1/4 c. sugar (for topping)

STRAWBERRY JAM FILLING:

1 c. ground almonds
1 c. strawberry jam
1/4 c. sugar (for topping)

Cream together butter and cream cheese. Gradually beat in flour. Knead the dough lightly until all the flour is incorporated. Refrigerate at least 1 hour. Divide the dough into 2 portions.

Prepare one of the fillings by combining the ingredients (except the 1/4 cup sugar for topping) and set aside. Preheat oven to 350 degrees.

Roll out half the dough into a circle about 1/16-inch thick. With a knife or pastry wheel, cut the pastry into 16 pie-shaped wedges. If the dough is sticky, dust it with a little flour.

Sprinkle or spread the filling of your choice on the little wedges. Beginning at the wide edge, roll the dough up toward the point. Place on an ungreased cookie sheet and carefully sprinkle with a tiny bit of the reserved sugar. Repeat with the rest of the dough and filling.

Bake for 20-25 minutes or until golden, brushing with butter after 15 minutes if desired. Makes 32.