Cinnamon Walnut Raisin Rugelah

8  oz  cream cheese, softened
1  cup  butter, softened
2  Tbs  powdered sugar
1  tsp  vanilla
Dash of salt
2-1/4  cup  flour

Filling:
1  egg white, reserve yolk
1  Tbs  sugar
1  tsp  almond flavoring
1/2  cup  sugar
1  Tbs  cinnamon
1  cup  raisins
1-1/2  cups  finely chopped walnuts
1  egg yolk, mixed with  2  Tbs  water

Cream butter and cream cheese. Add sugar, vanilla, and salt. Gradually stir in flour, forming a ball that sticks together. Do not overwork the dough. Wrap in plastic and chill for 1-2 hours. If you chill it overnight, remove it from the refrigerator one hour before using.

Roll each half of the dough into an 8x20" rectangle, on a lightly floured surface. Lightly beat egg white with sugar and almond extract. Spread half over each rectangle.

Mix cinnamon and sugar together. Sprinkle over both rectangles, followed by raisins, and 1 cup walnuts. Press firmly into the dough. Roll up tightly, forming a long roll. Brush tops with egg wash. Press in remaining walnuts. Cut into 1-1/2" rolls.

Bake @350 degrees for 15-20 minutes, until lightly golden. Raisins may be omitted, if you want.