Cinnamon Raisin Nut Rolls

Ingredients Cream Cheese, at room temperature: 4 ounces Brown sugar, packed: half cup Ground cinnamon: half tsp Raisins, soaked in warm water for 15 minutes and patted dry: quarter cup Phyllo dough: 1 roll(half of a package) Butter, melted but not hot: quarter cup(half of a stick) Method Preheat oven to 375 degree F. Place cream cheese, brown sugar and cinnamon in the bowl of a food processor. Blend until smooth. Chop raisins to pieces. Place one sheet of phyllo dough on a flat work surface. Brush with melted butter. Repeat until you have six layers of phyllo. Spread a thin layer of cream cheese filling over phyllo, leaving one inch dry lengthwise and half inch dry on the short side. Roll up lengthwise like a jelly roll. Repeat until all phyloo and filling is used up. Cut each slice, seam-side down, 1 inch apart on ungreased cookie sheet. Bake 12 to 15 minutes until golden brown.