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1
Beat the cheese and butter in the bowl of an electric mixer until light and pale.
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2
Beat in 4 tablespoons of the sugar, the salt, and vanilla.
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3
With the mixer on low speed, beat in the flour until just incorporated.
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4
Dump the dough out onto a well-floured board or surface and roll it into a ball.
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5
Cut the ball in quarters, wrap each piece in plastic wraps or waxed papper and refrigerate for at least 1 hour.
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6
For making the filling:
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7
Combine 6 tablespoons of the sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
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8
On a well-floured cutting-board or surface, roll each ball into a 9-inch circle.
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9
Spread the dough evenly with 2 1/2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling.
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10
Press the filling gently into the dough.
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11
Cut the circles into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds.
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12
Starting with the wide edge, roll up each wedge.
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13
Place the cookies, points tucked under, on a baking sheet(s) lined with parchment paper or baking mats or coated with cooking spray.
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14
Refrigerate for about 25 to 35 minutes.
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15
Preheat the oven to 350F (180C).
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16
Brush each cookie with the egg wash.
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17
Mix together 3 tablespoons remaining sugar and 1 teaspoon cinnamon and sprinkle over the cookies.
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18
Bake until lightly browned, about 16 to 21 minutes.
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19
Transfer onto a wire rack and let cool.
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20
Place on a large serving pate and serve warm or at room temperature.
