The cream cheese used to make the dough is the secret to this traditional cookie's rich, flaky crust.
In a large bowl of an electric mixer, beat cream cheese and butter until creamy and smooth. Add 5 cups flour and combine. Add remaining flour in small batches, stopping when dough no longer sticks to sides of bowl (not all flour may be needed). If dough remains sticky after all the flour is used, add a little extra flour.
Remove dough from mixing bowl; divide into four equal pieces and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or overnight.
Preheat oven to 400 degrees. On a lightly floured surface, roll dough, one piece at a time, to rectangles of 1/8-inch thickness. With a sharp paring knife, score dough into 3-inch squares.
Fill half the pastry with prune butter and half with apricot butter: Spoon one teaspoon of filling into one corner of each square, adding 3 or 4 raisins to the prune filling. Roll up each square from corner to corner, bending it into a crescent shape. Brush with egg wash.
Combine sugar and cinnamon, and sprinkle about a teaspoon over each crescent.
Bake on parchment-lined baking sheets for 15 minutes, or until tops are golden brown. Cool on baking racks.