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Cream Cheese Pastry: In the
bowl of your electric mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter,
on medium speed, until smooth. Add the
cream cheese and beat until smooth. Scrape down the sides and bottom
of your bowl as needed. Add the sugar and beat until
incorporated. Finally, add the flour and beat until incorporated. Divide the pastry into
two equal portions (285 grams each). Flatten each portion into a
rectangle, cover with plastic wrap, and refrigerate for about one hour or until firm (can be chilled
overnight).
Filling: Place
the apricot preserves in a food processor, and process until smooth.
In a small bowl mix the
sugar with the ground cinnamon.
Remove one portion of the pastry from
the refrigerator. On a lightly floured surface
roll the pastry into a
7 x 10 inch (18 x 25 cm) rectangle.
Spread half of the
apricot preserves over the entire surface of the rectangle. Next, evenly
sprinkle with half of the cinnamon sugar. Then evenly sprinkle with
half of the
finely chopped walnuts. Gently press the mixture into the pastry.
Starting at the long edge, roll the pastry into a log. Cover with
plastic wrap and place in the refrigerator to chill for 30 to 60
minutes (or overnight). Repeat the process with the second portion of
pastry.
Preheat your oven to 350
degrees F (180 degrees C). Have ready a baking sheet lined with
parchment paper.
Remove one log of pastry
from the refrigerator and, using a sharp knife, cut into 3/4 inch (2
cm) slices. Place the slices on the baking sheet, spacing a couple of
inches (5 cm) apart.
Topping: In a
small bowl stir together the sugar and ground cinnamon. Next, lightly
brush the tops of the cookies with the beaten egg and sprinkle with a
little cinnamon sugar. Bake in preheated oven for about 20 minutes, or
until lightly brown around the edges. Remove from oven and place on a
wire rack to cool. The cookies can be covered and stored for a couple
of days at room temperature, or they can be frozen for a couple of
months.
Makes about 24 - 26
cookies.
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