1.To make sultana filling; combine sultanas, sugar, extract, cinnamon and the water in a medium saucepan; bring to the boil. Reduce heat; simmer, uncovered, for 10 minutes or until sultanas are plump and water has almost evaporated. Process sultana mixture until almost smooth. Add nuts; process until mixture forms a paste. Stir in rum; cool.
2.Process butter, cream cheese, caster sugar and flour until ingredients come together. Knead dough on floured surface until smooth. Divide pastry into two portions. Wrap each portion in plastic wrap; refrigerate 1 hour.
3.Using one portion of pastry at a time, roll pastry between sheets of baking paper into a 35cm (14-inch) square. Cut pastry in half; spread both halves evenly using half the sultana filling, leaving a 1cm (½-inch) border all around. Starting from one long side, roll up pastry to form a log, flatten slightly. Repeat with remaining pastry and filling. Wrap each log in plastic wrap; freeze 15 minutes.
4.Preheat oven to 190°C (170°C fan-forced). Line oven trays with baking paper.
5.Cut logs into 3cm (1¼-inch) slices. Place on trays, about 4cm (1½ inches) apart. Brush with lightly beaten egg yolk; sprinkle with demerara sugar.
6.Bake scrolls 25 minutes or until browned lightly. Stand on trays 5 minutes before transferring to a wire rack to cool.
These scrolls can be made 3 days ahead; store in an airtight container. They are not suitable to freeze.Note