Prep the dough by adding the butter, cream cheese, sugar, vanilla, and salt to a mixer bowl. Beat everything on medium speed until fluffy, about 2-3 minutes.
Sift the flour by passing it through a fine mesh strainer then add it to the mixer. Beat slightly below medium speed until just combined. Be sure to not overwork the dough.
Dump the dough onto a large piece of plastic wrap and form it into a ball using the plastic to help form it.
Cut the dough in half, flatten each piece into about a 6” circle, wrap tightly with plastic wrap, and chill for at least 2 hours. The dough can be refrigerated for up to 3 days, frozen for 3 months.
Using two small bowls, add a 1/4 cup of apple butter, 1 tablespoon of honey, 1 tablespoon of sugar (if using), and half the cinnamon to each and stir. Split the walnuts and currants or raisins in half as well.
Flour the counter or rolling surface and roll out one piece of chilled dough to 11” in diameter, trying to keep the edges tidy and neat. If the dough gets too soft or sticky, return it to the fridge for about 5 minutes on a lined cookie sheet.
Spread one small bowl’s worth of apple butter mix atop one round leaving about a 1/4” border on the edges, then sprinkle on half the walnuts and half the currants or raisins.
With a pizza cutter or large knife, slice the dough into 16 triangles of equal size. You may need to flour the blade edge.
From the wide end of a slice, begin rolling it gently towards the narrow end and place each cookie tip-end-under on a cookie sheet spaced at least an 1” apart, the cookie sheet lined with parchment or a silicone baking mat.
Transfer the sheet to the fridge for about 15 minutes and begin preheating your oven to 375° F (190° C) in that time. Repeat with the other dough round and chill.
Brush each cookie with the beaten egg or milk and sprinkle with sugar, if using. Bake for about 15-20 minutes or until the cookies are puffy and golden. If you bake each sheet together, rotate them halfway through though baking one sheet at a time is highly advised.