Tender pastries burst with apricot and walnut filling, wrapped in golden, flaky dough for a delightful treat.
# Components:
→ Dough
01 - 8 oz cream cheese, softened
02 - 8 oz unsalted butter, softened
03 - 1/4 teaspoon fine sea salt
04 - 2 tablespoons granulated sugar
05 - 2 2/3 cups all-purpose flour
→ Filling
06 - 2/3 cup apricot preserves
07 - 1 cup walnuts, finely chopped
08 - 1/4 cup light brown sugar
09 - 1 teaspoon ground cinnamon
→ Topping
10 - 1 large egg, beaten
11 - 2 tablespoons granulated sugar
12 - 1/2 teaspoon ground cinnamon
# Method:
01 - Using an electric mixer, blend cream cheese and butter in a large mixing bowl until smooth. Incorporate salt and granulated sugar. Gradually sift in flour and mix until just combined. Divide the dough into four equal portions, shape into flat disks, wrap each disk tightly in plastic, and chill for at least 1 hour in the refrigerator.
02 - Combine chopped walnuts, light brown sugar, and ground cinnamon in a small bowl. Stir until thoroughly blended.
03 - Set oven to 350°F. Line two baking sheets with parchment paper.
04 - On a lightly floured surface, roll one chilled dough disk to a 9-inch circle. Evenly spread 2 tablespoons apricot preserves over the dough and sprinkle with one-fourth of the walnut filling.
05 - Slice the circle into 8 wedges using a sharp knife or pizza cutter. Beginning at the wide edge, roll each wedge tightly toward the tip to create a crescent. Arrange crescents point-side down on the lined baking sheet. Repeat with remaining dough and filling.
06 - Brush formed pastries with beaten egg. Mix granulated sugar and ground cinnamon, then sprinkle over each pastry.
07 - Bake pastries for 22 to 25 minutes, or until golden brown. Transfer to wire racks and allow to cool before serving.
