Cream Cheese Pastry Crescents With Walnut Filling

For Pastry: Beat the cream cheese, butter, and sugar in a large bowl with an electric mixer at low speed until creamy. Sift the flour into the cream cheese mixture and mix to form a smooth dough.

Turn out onto a lightly floured surface. Knead the dough for 5-7 minutes, or until smooth and elastic. Shape into two balls, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the oven to 375 degrees F. Set out two cookie sheets.

For Filling: Mix the brown sugar, walnuts, and cinnamon in a small bowl. Roll out one dough ball on a lightly floured surface to a 10-inch round. With a 10-inch round cake pan as a guide, use a sharp knife to cut around it. Cut the round into sixteen equal wedges. Brush the pastry wedges with 1/4 of the egg white mixture. Sprinkle half the filling over the wedges.

Cover tightly with plastic wrap and press the filling into the dough. Carefully roll up the slices starting at the base of each wedge. Curl into a crescent shape. Place on the cookie sheets, spacing 1 inch apart. Brush with half the remaining egg white mixture and sprinkle with 1/2 teaspoon sugar. Repeat with the remaining dough ball.

Bake for 10-20 minutes, or until golden brown, rotating the sheets halfway through for even baking. Transfer to racks to cool.