Preheat oven to 375 F.
Combine flour, butter, and cream cheese to make a dough.
Wrap in wax paper and refrigerate overnight.
Roll out dough on floured board to 1/4 inch thickness.
Cut into small triangles.
Combine sugar, cinnamon, walnuts and raisins and fill triangles in center.
Roll up from the broad side to the pointed end to make into crescent shaped rolls.
Bake on ungreased cookie sheet until light golden brown about 20 to 25 minutes.
You will have to watch the first batch closely to gauge baking time as every oven is a little different as well as how closely you came to the correct thickness when rolling the dough.
Allow to cool and sprinkle with powdered sugar.
The raisin and walnut filling is traditional, but you can substitute any fruit jam or marmalade too.
Ingredients:
2 cups flour
6 tablespoons sugar
1/2 cup raisins
2 tablespoons cinnamon
1/2 lb sweet butter ( unsalted)
1/2 lb cream cheese
1/2 cup finely chopped walnuts
powdered sugar
Steps/Methods:
Preheat oven to 375 F.
Combine flour, butter, and cream cheese to make a dough.
Wrap in wax paper and refrigerate overnight.
Roll out dough on floured board to 1/4 inch thickness.
Cut into small triangles.
Combine sugar, cinnamon, walnuts and raisins and fill triangles in center.
Roll up from the broad side to the pointed end to make into crescent shaped rolls.
Bake on ungreased cookie sheet until light golden brown about 20 to 25 minutes.
You will have to watch the first batch closely to gauge baking time as every oven is a little different as well as how closely you came to the correct thickness when rolling the dough.
Allow to cool and sprinkle with powdered sugar.
The raisin and walnut filling is traditional, but you can substitute any fruit jam or marmalade too.
