DESSERT RECIPE: Cinnamon Crescents

Pastry:
½-cup unsalted butter, cold, cut into pieces
1-cup all-purpose flour
4-oz cream cheese, cold, cut into pieces
Filling:
½-cup raspberry jam
¼-cup brown sugar
1/3-cup finely chopped walnuts
1-tbsp cinnamon
1-tbsp cocoa
Glaze:
1-egg
2-tbsp cream
1/3-cup coarse white sugar, or regular sugar

Make the pastry by cutting the butter into the flour until crumbly
Cut in the cream cheese until crumbly
Gather the dough together and form a ball
Knead a few times
Divide the dough in half, and make into two balls
Wrap and refrigerate until ready to use
The pastry can also be made in a food processor, just process enough for the dough to come together
Prepare the filling by combining the brown sugar, nuts, cinnamon, and cocoa
Preheat the oven to 350*
Roll out each dough ball into a 12” circle 
The thinner the pastry, the crispier the cookies will be
Spread each round with a thin layer of jam
Sprinkle the filling on and pat in firmly
Cut each circle into 12 wedges and roll each wedge up tightly from the outside edge
Butter a cookie sheet well or line with parchment paper
Arrange the crescents on the cookie sheet
Combine the egg and cream
Brush the cookies with the glaze and sprinkle with sugar
Crescents can now be frozen
Bake for 20-25 minutes until golden
Frozen crescents will take slightly longer to bake

Makes 2 dozen

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