Make the dough: mix the butter and sugar on medium speed in a stand mixer fitted with a paddle attachment until the mixture is fluffy and light in consistency. Add the cream cheese and mix until combined, about 1 minute. Add the flour and salt while the mixer is on low speed and mix until just incorporated, about 30 seconds.

Separate the dough into 4 balls and wrap each piece in plastic wrap. Refrigerate the dough for 4 hours.

Prepare the filling: place the sugar, cinnamon, walnuts, and raisins into a bowl and mix well until combined.

Shape the rugelach: once the dough has rested, transfer 1 piece of dough onto a floured surface. Use a rolling pin to roll the dough into a ¼-inch thick circle. Spread ¼ of the filling on top of the dough. Gently press the filling into the dough with a rolling pin. Use a pizza cutter or a sharp knife to cut the circle into 16 equal triangular pieces. Starting at the wide end, tightly roll each slice toward the center of the circle to create the spiral rugelach shape. Place the rugelach onto a parchment lined baking tray leaving a 1-inch of space between each cookie. Repeat shaping the rest of the rugelach from the remaining 3 pieces of dough.

Preheat the oven to 350F.

Brush the surface of the rugelach with egg wash and chill in the refrigerator for 15 minutes.

Bake the rugelach for 17 minutes golden brown.

Cool the rugelach for 15 minutes and serve.