In a food processor, combine all-purpose flour and powdered sugar. Add half of the cold butter and pulse until it resembles pea-sized crumbs. Next, add the remaining butter and cold cream cheese, pulsing until the mixture forms a grainy dough.

Shape the dough into a rectangle, then divide it into two equal pieces. Wrap each piece tightly in plastic wrap and refrigerate for 6-8 hours or overnight.

Preheat your oven to 400°F (204°C) and line your baking sheets with parchment paper. Roll one dough piece into a 12-inch circle, spreading a generous layer of raspberry preserve over the top. Sprinkle chopped sliced almonds evenly.

Using a sharp knife or pizza cutter, slice the dough into 12-16 wedges. Starting from the wide end, carefully roll each wedge towards the tip.

Beat an egg yolk and gently brush it over the tops of each rolled pastry. Sprinkle turbinado sugar on top. Bake for 15-17 minutes, or until puffed and golden brown. Let them cool slightly before serving.