Dough: In a mixing bowl, cream the cream cheese and butter until smooth and creamy.

Beat in the 1/4 cup sugar and vanilla extract until incorporated, scraping the sides of the bowl.. On low speed, add the flour and the optional salt just until the dough clups together. Scrape the dough into a piece of plastic wrap and press it together to form a ball. Divide the dough into 4 portions and cover each with plastic wrap. Refrigerate for 2 hours or overnight.

Filling: In a medium bowl, combine the 6 T granulated sugar, the 1/4 cup brown sugar, and the cinnamon, raisins, and walnuts. Set aside filling for later.

Remove the dough from the refrigerator and allow it to sit on the counter for about 15 min. or until it is malleable enough to roll. Place 2 oven racks in the upper and lower thirds of the oven. Preheat over to 350F.

Roll out the dough between two sheets of plastic wrap, well floured on the bottom. Flip it over, remove the bottom sheet of plastic wrap, and dust off any excess flour.

Using the back of a tablespoon, spread the dough evenly with 2 tablespoons of the apricot preserves. Sprinkle about 1/2 cup of the raisin-walnut filling over the preserves. Press the filling firmly and evenly over the dough.

Using a sharp knife, carefully cut the dough circle into 12 triangles or pieces of "pie". Use a thin knife, if necessary, to loosen the triangles from the wrap. Starting at the wide end, roll up the triangle and bend the edges around to form a slight crescent shape. Place the rugelach, point underneath, about 1-1/2 inches apart on the prepared baking sheets. Clean the work surface of excess filling before rolling out each batch.

Refrigerate, covered with plastic wrap, for at least 30 min or until firm.

Topping: Brush the rugelach with the milk. In a small bowl, stir together the 2 tablespoons of sugar and cinnamon, and sprinkle the rugelach with it. Bake for 16-18 min or until lightly browned. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period. Use a small angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.

Store in an airtight container at room temperature or in the freezer.