Curd rolls with raspberry jam

Ingredients:

Classic dough based on cream cheese:

• 220 g unsalted butter at room temperature
• 220 g of cottage cheese at room temperature
• 2 cups sifted premium flour

Filling:

• 1/2 cup granulated sugar
• 1 teaspoon cinnamon
• 3/4 cup toasted unsalted almonds
• 3/4 cup raisins
• 1/2 cup raspberry jam or seedless preserves (cherry jam can be used)
• Premium flour for dusting
• 3 tablespoons melted unsalted butter
• 1 egg, lightly beaten with 1 tbsp milk or cream

Preparation:

1. To make classic dough with cream cheese: In the bowl of a stand mixer, combine the butter and cream cheese using the paddle attachment. Beat on medium speed until the dough is smooth and creamy. Reduce the mixer speed to low and gradually add the flour. Turn off the mixer and remove the bowl and paddle. Make sure the ingredients are well combined. The dough should be soft. Divide the dough into three pieces, wrap each in plastic wrap, and press into a circle. Refrigerate for at least 2 hours or overnight.
2. To prepare the filling: In a bowl, combine sugar and cinnamon. Chop the almonds into small pieces and combine with the raisins and cinnamon-sugar mixture.
3. To form the croissants: Flour a work surface and roll out a portion of the dough into a 25 cm (10 in) circle. Using a pastry brush, lightly brush each circle with melted butter. Spread a third of the jam or preserves on each circle, leaving a 0.5 cm (0.5 in) border to prevent the filling from leaking out during baking. Sprinkle a third of the almond-sugar-raisin mixture over the jam and press lightly to prevent the mixture from falling out.
4. Using a pizza cutter (wheel), divide each circle into four quarters. Cut each quarter into three thin triangles, for a total of 12 wedges. Roll each triangle from the semicircle edge toward the center and place on a nonstick or parchment-lined baking sheet. While the oven preheats to 180°C (350°F), refrigerate the baking sheet for 30 minutes.
   
   Advice: The croissants can be frozen on trays and stored in freezer bags, then all that remains is to bake them.
5. Using a pastry brush, carefully brush each croissant with the egg mixture, being careful not to get any on the baking sheet. Bake for 15-20 minutes until golden brown. Cool on a wire rack and store in an airtight container for up to 3 days.