Apricot rolls with raisins and nuts "Rugelach"

Ingredients:

• 225 g of cream cheese at room temperature
• 225 g of butter at room temperature
• 1/4 cup granulated sugar or 9 tbsp.
• 1/4 tsp coarse salt
• 1 tsp vanilla extract
• 2 cups of wheat flour
• 1/4 tbsp. brown sugar (tamp down)
• 1.5 tsp ground cinnamon
• 3/4 cup raisins
• 1 cup finely chopped walnuts
• 1/2 cup pureed in a food processor apricot jam
• 1 egg beaten with 1 tbsp. milk (for coating)

Preparation:

1. In the bowl of an electric mixer fitted with a pastry attachment, beat the cream cheese and butter until light and fluffy.
   
   Add 1/4 cup granulated sugar, salt, and almond extract. Reduce mixer speed to low, add flour, and mix. Turn the dough out onto a floured surface and shape it into a ball.
   
   Cut the ball into four pieces, wrap each piece in cling film and place in the refrigerator for an hour.
2. For the filling, combine 6 tablespoons granulated sugar, brown sugar, 1/2 teaspoon cinnamon, raisins and walnuts.
   
   Dust a work surface with plenty of flour and roll each ball of dough into a 23cm (9.5in) circle. Spread 2 tablespoons of apricot jam over the dough and sprinkle with 1/2 cup of filling. Press the filling lightly into the dough.
   
   Cut the circle into 12 equal triangles: first cut the circle into quarters, then each quarter into three more. Starting from the wide edge, roll each triangle. Place the croissants, dough corner down, on a baking sheet lined with parchment paper. Chill for 30 minutes.
3. Preheat oven to 180°C.
   
   Brush each roll with egg wash. Mix 3 tablespoons of granulated sugar with a teaspoon of cinnamon and sprinkle over the cookies. Bake for 15-20 minutes, until lightly browned. Transfer to a wire rack and let cool.