Cinnamon Raisin Nut Rolls Recipe

• 4 ounces cream cheese, at room temperature
• 1/2 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 cup raisins, soaked in warm water for 15 minutes and patted dry
• 1/2 cup pecans
• 1 roll (half of a package) phyllo dough
• 1/4 cup (half of a stick or 4 Tablespoons) butter, melted but not hot

Place cream cheese, brown sugar, and cinnamon in the bowl of a food processor. Blend until smooth. Add raisins and pecans and pulse until pecans are chopped to pieces about 1/4-inch in size.

Place 1 sheet of phyllo dough (see Note) on a flat work surface. Brush with melted butter. Repeat until you have 6 layers of phyllo. Spread a thin layer of cream cheese filling over phyllo, leaving 1-inch dry lengthwise and 1/2-inch dry on the short side.

Roll up lengthwise like a jelly roll. Repeat until all phyllo and filling is used up. Cover and chill logs for 1 hour.

When ready to bake, preheat oven to 375 F.

Cut each log into 12 slices using a serrated steak knife. Place each slice, seam-side down, 1 inch apart on ungreased cookie sheet. Bake 12 to 15 minutes until golden brown.

Note: Keep phyllo dough covered with a damp paper towel while working to keep it from drying out and becoming brittle. Recipe is easily doubled.

Yield: about 36 pieces