Ingredients
- 2 cups flour
- 3 tsp sugar
- 1 cup butter cut into 1/2 inch cubes
- 1 pack cream cheese
- 1 cup finely chopped pecans
- 1/4 cup sugar
- 1/4 cup brown sugar
- 3/4 tsp cinnamon
- 1 egg white beaten with 1 Tbsp of water for brushing dough
- 1 Tbsp sugar for sprinkling on top
Preparation
Step 1
In a food processor combine flour and sugar, add butter and cream cheese and pulse until mixture just comes together. (If using an electric mixer have butter and cream cheese at room temperature. Cream butter, cream cheese and sugar then cut in flour until just incorporated.)
Gather mixture into a ball, divide in half and flatten each portion into a disk.
Wrap in plastic wrap and refrigerate for at least 30 minutes.
Mix together nuts, sugars and cinnamon for the filling and set aside.
Preheat oven to 350 degrees.
Lightly butter 2 large cookie sheets.
Working with one disco of dough at a time, roll dough out on a lightly floured surface, into a circle that is about 11 inches in diameter
Use a dinner plate as a guide and trim the circle 1/4 inch around the plate.
Bruch the dough with the egg white mixture and sprinkle with half the filling mixture. Cut the dough circle into 16 wedges. (Cut into quarters and then cut each quarter into 4 sections.)
Starting from the outside portion of each wedge, roll up each portion of form a spiral. Place spirals on cookie sheet. Bruch with egg whites and sprinkle with sugar. Bake for 15 - 20 minutes or until golden brown.