Source: Marilyn Helton.

Cream cheese pastry sweetened with raisins, nuts, and cinnamon.

Servings

1 cup Margarine, 80% fat, unsalted (For best results, do not use margarine with less than 70% fat)
8 oz low fat cream cheese , at room temperature (Philadelphia preferred)
2.75 cup white all purpose flour
2 tsp vanilla extract
1 cup seedless raisins , chopped
1 cup chopped walnuts
2 tbsp ground cinnamon
10 oz Preserves, apricot, light, sugar free , or spreadable fruit (any flavor)

Filling
1 Preheat oven to 375 degrees F.
2 To make dough, cream together margarine and cream cheese with an electric mixer. Blend in the vanilla extract.
3 Still using the electric mixer, mix in the flour. Chill dough at least 1 hour.
4 For filling, mix together the chopped raisins, walnuts, and cinnamon. If you have a food processor, place whole walnuts and raisins into the bowl, sprinkle with the cinnamon and chop them together by processing in short pulses.
5 Divide the chilled dough into 4 equal portions.
6 Roll out each portion into a 10 to 12 inch circle, 1/8 inch thick on a lightly floured board or between two sheets of waxed paper.
7 Spread a light layer of preserves or spreadable fruit (approx. 2 tablespoons) onto each dough circle. Sprinkle each circle with approximately 1/4 cup of the chopped raisin-nut mixture.
8 Using a pastry or pizza cutter, cut each circle into 16 wedges. Roll each wedge from base to point.
9 Place, point down, on lightly greased or parchment-lined baking sheets. Bake for 15-17 minutes, or until golden. Remove to racks to cool.