Ingredients
Method
- In a food processor or with a pastry blender, combine flour, sugar, and salt.
- Add cold butter and cream cheese. Pulse or cut in until crumbly.
- Add vanilla extract and pulse until dough just comes together.
- Divide into 2 discs, wrap in plastic, and chill for at least 2 hours (or overnight).
- Combine the walnuts, sugar, and cinnamon in a small bowl and stir until evenly mixed. Set aside filling.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll out each dough disc into a 10-inch circle on a floured surface.
- Sprinkle half of the filling evenly over each circle.
- Lightly press the filling into the dough with a rolling pin.
- Cut each circle into 12 wedges (like slicing a pizza).
- Starting from the wide end, roll each wedge into a crescent shape.
- Place cookies point-side down on the baking sheet. Brush tops with egg wash.
- Bake for about 20 minutes, or until golden brown on the edges.
- Let cool on a rack, then dust with powdered sugar.
Notes
Keep ingredients cold: For the flakiest texture, make sure your butter and cream cheese are cold when mixing the dough. You can even chill your flour for extra precision.
Don't overwork the dough: Mix just until the dough comes together. Overmixing can lead to tough cookies.
Chill before rolling: Chilling the dough for at least 2 hours (or overnight) makes it easier to handle and prevents spreading in the oven.
Use finely chopped nuts: The finer the chop, the easier it is to roll the cookies without tearing the dough.
Golden edges are key: Bake until the edges are lightly golden. Overbaking will dry them out, while underbaking can make them too soft to hold their shape.
Make ahead: Store in an airtight container for up to 2 weeks. These cookies freeze beautifully for up to 2 months.