DOUGH: 1/2 lb. unsalted butter, softened 8 ounces of cream cheese, softened 2 cup of whole wheat pastry flour
FILLING: 1/4 cup of honey 1/2 cup of seedless raisins 1 teaspoon of cinnamon 1 cup of finely chopped nuts 1/4 cup of maple syrup
Cream butter and cream cheese together. Beat in flour little by little. Knead dough lightly. Refrigerate 1 hour and then divide dough into two. Prepare filling by combining ingredients (except maple syrup) and set aside. Preheat oven to 350ºF. Roll out dough into 1/16 of an inch thick. Cut into 16 pie-shaped wedges. If dough is sticky, dust with some flour. Spread a teaspoon of filling on wedge, and roll up the wedge, starting at the widest edge. Place on ungreased cookie sheet and drizzle with a little maple syrup. Bake for 15-18 minutes.
