PREP + COOK TIME 40 MINUTES (+ REFRIGERATION & COOLING) MAKES 24
2 cups (300g) plain flour
250g cream cheese, chopped
250g chilled butter, chopped
¼ cup (55g) caster sugar
1 teaspoon vanilla extract ¼ teaspoon salt
½ cup (160g) raspberry jam
100g dark chocolate, chopped finely ½ cup (55g) walnuts, chopped finely ¼ cup (55g) raw sugar
1 Preheat oven to 180°C/160°C fan. Line two oven trays with baking paper.
2 Process flour, cream cheese, butter, sugar, extract and salt in a food processor until mixture just comes together. Turn out onto a lightly floured surface; shape into a disc. Wrap in plastic wrap; refrigerate for 30 minutes or until firm.
3 Divide dough into two even portions. Roll one portion on a lightly floured surface until 5mm thick and 30cm round. Spread half the jam evenly over dough; sprinkle with half the chocolate and half the walnuts. Using a sharp knife, cut the round into quarters. Cut each quarter into three wedges. Starting from the wide end, roll dough to enclose filling. Place on tray, seam-side down. Repeat with remaining dough. Sprinkle evenly with raw sugar.
4 Bake for 30 minutes, swapping trays halfway through cooking time, or until lightly golden and cooked through. Transfer to a wire rack to cool.