- 1
Ingredients
- 1 cup (8-ounces; 2 sticks) butter at room temperature
- 8 ounces (1-package) cream cheese
- 2 teaspoons granulated sugar
- 2 cups all-purpose flour
- GLAZE
- 1 large egg white
- 1 tablespoon water
- granulated sugar
- FILLING
- 1 cup nuts, pecans or walnuts finely chopped
- 1/2 cup light brown sugar firmly packed
- 1 teaspoon ground cinnamon
Preparation
Step 1
1. With an electric mixer, cream the cream cheese and butter and sugar until soft (food processor works for this also). Sift over the flour and mix to form a dough. Gather into a ball and divide in half, wrap in wax paper and refrigerate for at least 30 minutes.
2. Meanwhile, make the filling. Mix together the chopped nuts, the brown sugar, and the cinnamon. Set aside.
3. Preheat the oven to 375 degrees F. Grease 2 cookie sheets.
Working with one half of the dough at a time, roll out thinly into a circle about 11 inches in diameter (a dinner plate this size works well to use for measuring). Trim the edges with a knife.
5. Beat the egg white with the tablespoon of water. Brush the surface of the rolled out dough with half the egg white glaze and sprinkle with half the filling. Press the filling into dough.
6. Cut the dough into quarters, and each quarter into 4 sections, to form 16 triangles.
7. Starting form of the triangle, roll to form spirals. Repeat with the remaining dough half.
8. Place on the sheets and brush tops with the remaining egg white glaze. Bake until golden, 15-20 minutes. Cool on a rack.
Note: This is a very soft dough and must be COLD to handle.