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
Filling: Place the apricot preserves in a food processor, and
process until smooth.
small bowl mix the sugar with the ground cinnamon.
portion of the pastry from
the refrigerator. On a lightly floured surface
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
your oven to 350
degrees F (180 degrees C). Have ready a baking sheet lined with
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.
about 24 - 26 cookies.