Whisk together the flour and salt.

Add the cold butter pieces and vanilla bean paste. Knead to combine.

Add the cream cheese and knead to form a smooth dough.

Halve the dough. Wrap each section in plastic cling film and chill overnight.

Zest and juice the lemon.

Reserve 3 tablespoons of the chopped pistachios. Place the rest in a blender or food processor and grind them to dust.

Mix the 3 tablespoons of chopped pistachios, ground pistachios, zest, juice, and sugar. Divide in half.

Preheat the oven to 350F.

Line a baking sheet with parchment paper.

Remove one of the dough packages from the refrigerator.

Roll the dough out between plastic wrap on the top and bottom into a 10-inch circle.

Spread 3 tablespoons of the raspberry jam evenly over the dough circle, then spread half the pistachio/sugar mixture over the jam.

Use a pizza cutter to divide the dough into 8 pieces, like a pizza.

Working with one slice at a time, roll up the piece from the pointed side. Place on the prepared baking sheet.

Bake for 20 minutes, then transfer to a baking rack.

Repeat the steps above with the other half of the dough.

Let cool before plating and serving.