In a bowl, mix softened butter and cream cheese until smooth. Add vanilla and salt, then gradually mix in flour.

Divide dough into 2 discs. Wrap in plastic wrap and chill for at least 1 hour.

In a small bowl, mix apple butter, brown sugar, cinnamon, nuts and raisins. Set aside.

On a lightly floured surface, roll one dough disc into a 10-inch circle. Keep it thin but not too fragile.

Spread half of the apple butter mixture evenly over the dough, leaving a small border around the edges.

Using a knife or pizza cutter, cut dough into 8–10 wedges like a pizza.

Starting from the wide edge, roll each wedge tightly toward the tip. Place on parchment-lined baking sheet with tip underneath.

Brush each pastry with beaten egg and sprinkle lightly with granulated sugar. This gives a golden finish.

Bake at 350°F (175°C) for 20–25 minutes or until golden brown. Rotate pan halfway for even baking.

Remove from oven and cool for 10 minutes. Serve warm or at room temperature.