Summary

Ingredients

For the dough:

• 250 g cream cheese
• 115 g butter, room temperature
• 50 g suar, white
• 0.25 teaspoon ¼ salt, kosher
• 1 teaspoon vanilla extract
• 0.5 teaspoon ½ lemon juice
• 250 g flour

For the filling:

• 55 g suar, brown
• 6 tablespoon sugar, white
• 0.5 teaspoon ½ cinnamon powder
• 120 g walnuts, chopped
• 130 g raisins
• 125 g apricot jam or currant jam

For the glaze:

• 1 egg (s)
• 1 tablespoon milk
• 3 tablespoon sugar, white
• 1 teaspoon cinnamon powder
• Flour, for the work surface

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Instructions

1. In a bowl, beat the cream cheese and butter with a mixer until frothy. Add the 50 g sugar, salt, vanilla extract and lemon juice. Mix in the flour at low speed with the mixer. Place the dough on a floured work surface and shape into a ball. Now quarter the ball, wrap each quarter (rolled into balls) in plastic wrap and refrigerate for 1 hour.
2. For the filling, mix 6 tablespoons of sugar, the brown sugar, 1/2 teaspoon of cinnamon, raisins and walnuts.
3. Take the dough out of the refrigerator and roll out each ball on a floured work surface into a circle of approx. 22 cm. Brush the dough circles with 2 tablespoons of apricot jam or currant jam. Now sprinkle the filling in equal parts on the jam and press lightly into the dough. Cut the circles into 12 equal wedge-shaped pieces, it is best to first cut the circles into quarters, then the quarters into thirds.
4. The pieces are now rolled up from the broad side. Place the finished biscuits on a baking sheet lined with baking paper, the short end facing down.
5. Chill the biscuits for 30 minutes.
6. Preheat the oven to 175 degrees C top / bottom heat.
7. For the glaze, mix the egg with the milk and brush each biscuit with it. Mix 3 tablespoons of sugar with 1 teaspoon of cinnamon and sprinkle over the biscuits.
8. Put the baking sheet in the oven and bake the cookies for 15 to 20 minutes. Then take the tray out of the oven and let the biscuits cool on a wire rack.