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1
In a food processor with the metal blade, place the cream cheese and butter and process until smooth and creamy, scraping the sides once or twice.
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2
Add the sugar and vanilla and process for a few seconds to incorporate them.
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3
Add the flour and salt and pulse just until the dough starts to clump together.
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4
In a mixing bowl, beat the cream cheese and butter until blended.
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5
Beat in the sugar and vanilla extract.
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6
On low speed, beat in the flour and salt just until incorporated
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7
Scrape the dough into a piece of plastic wrap and press it together to form a ball.
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8
Place the dough in a bowl, cover it well, and refrigerate for at least 2 hours, or overnight.
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9
In a medium bowl, with a fork, stir together the sugars, cinnamon, raisins and walnuts until well mixed.
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10
Using a 1 1/4 inch cookie scoop or a tablespoon measure, scoop out level measures of dough, placing them on a cookie sheet.
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11
Refrigerate the dough.
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12
Remove one piece of dough and roll it quickly between floured palms to form a ball.
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13
Dust it well with flour and place it between two sheets of plastic wrap.
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14
Use the flat bottom of a tumbler to press the ball flat and then a light rolling pin to roll it into a 3 1/2-inch circle.
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15
Remove the top sheet of plastic wrap and spread rounded 1/2 tablespoons of apricot lekvar or preserves evenly over the dough, almost to the edge.
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16
Carefully place 2 teaspoons of the nut mixture on one half of the dough circle, leaving a narrow border.
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17
Use the plastic wrap to lift the other half of the dough up and over the filling to encase it.
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18
Leaving the plastic wrap in place, press along the border of the dough to seal in the filling.
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19
Remove the plastic wrap, brush away any excess flour, and place the turnover on a prepared cookie sheet.
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20
Repeat with the remaining dough and filling, leaving at least 1 1/2 inches between each turnover.
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21
For the best shape, cover the turnovers with plastic wrap and refrigerate for at least 30 minutes before baking.
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22
Preheat the oven to 350F.
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23
at least 15 minutes before baking.
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24
Set the oven racks so that they divide the oven into thirds.
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25
In a small bowl, stir together the sugar and cinnamon for the topping.
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26
With a pastry brush or feather, brush each turnover with milk and sprinkle evenly with the sugar and cinnamon topping.
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27
Bake for 15 to 20 minutes or until lightly browned.
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28
For even baking, rotate the cookie sheets from top to bottom and back to front halfway through the baking period.
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29
Use a small pancake turner to transfer the turnovers to wire racks to cool completely.
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30
Airtight, room temperature, up to 5 days; frozen, up to 3 months.
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31
This cream cheese dough can be more fragile and tender than the one used for pies and tarts (it contains no water to develop gluten), because it does not need strength due to the small size of the pastries.
