Combine the softened cream cheese and butter in a large bowl, then beat with an electric mixer on medium speed for 2 to 3 minutes until light and fluffy.

Add the granulated sugar, salt, and vanilla extract, and mix on low speed for 1 minute until fully incorporated.

Gradually add the flour to the mixture, mixing on low speed just until no dry streaks remain.

Divide the dough into four equal portions, flatten into disks, and chill for at least 2 hours.

While the dough chills, mix the granulated sugar, ground cinnamon, chopped nuts, and raisins in a small bowl.

Remove one dough disk from the refrigerator, roll into a thin circle on parchment paper.

Brush rolled dough lightly with water, sprinkle with 2 to 3 tablespoons of the filling.

Roll the dough tightly into a log and cut into 6 to 8 equal pieces.

Place pieces on a parchment-lined baking sheet and brush with egg wash.

Refrigerate the assembled rugelach for 15 to 20 minutes.

Preheat the oven to 350 degrees Fahrenheit and bake for 18 to 20 minutes.

Let cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack.