Using the paddle attachment on a food processor, mix the butter and cream cheese until creamy and well blended.
Add vanilla extract, salt and sugar. Mix until thoroughly combined.
Add flour and mix until dough comes together.
Wrap in plastic wrap and place in refrigerator to chill for at least 1 hour.
Preheat oven to 350 F.
Place parchment paper and spray 3 cookie sheets with non stick spray.
Divide chilled dough into 4 equal sized portions.
Dust a work surface with powdered sugar.
For each portion, roll into a rectangle about 15” x 6”. Sprinkle or brush desired filling on top.
For Filling #1, brush cranberry sauce on top of rolled out pastry.
For Filling #2, combine speculoos and milk. Whisk until thoroughly combined. Spread on rolled out pastry.
For Filling #3, brush butter on top of rolled out pastry.
Sprinkle brown sugar on top
Toss nuts with cardamom. Sprinkle nuts on top and press into pastry.
For Filling #4, brush butter on top of rolled out pastry.
Sprinkle peanut crumble on top and press into pastry.
Using a pizza cutter or sharp knife, cut pastry into 1” strips. Roll up each strip and place on cookie sheet.
Bake for 20-25 minutes, until golden brown.
Cool for a few minutes before removing from cookie sheet.