These delightful crescent cookies are filled with a sweet and nutty cinnamon walnut mixture, perfect for any festive occasion.
Combine the butter, cream cheese, and sugar in a mixing bowl and beat until smooth.
Ensure the butter and cream cheese are at room temperature for easier mixing.
Gradually add the flour to the mixture and stir until a soft dough forms.
Mix gently to avoid overworking the dough, which can make it tough.
Divide the dough into four equal portions, flatten each into a disk, wrap in parchment paper, and refrigerate for 30 minutes.
Chilling the dough makes it easier to roll out and handle.
Mix the walnuts, cinnamon, and brown sugar in a small bowl to prepare the filling.
Toast the walnuts lightly before chopping for enhanced flavor.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Preheating ensures even baking from the start.
Roll out one disk of dough on a floured surface into a 9-inch circle.
Use a light dusting of flour to prevent sticking.
Brush the dough with the beaten egg white and sprinkle with a quarter of the filling mixture.
Spread the filling evenly for consistent flavor in every bite.
Cut the dough into 16 triangles using a knife or pizza cutter.
Cutting evenly ensures uniform baking.
Roll each triangle from the base to the tip to form a crescent shape.
Roll tightly to keep the filling inside during baking.
Place the crescents on the prepared baking sheet, brush with egg white, and sprinkle with sugar.
Leave some space between the cookies to allow for expansion.
Bake in the preheated oven for 10-12 minutes or until golden brown.
Keep an eye on the cookies to prevent overbaking.
Allow the cookies to cool on a wire rack before serving.
Cooling on a rack prevents the bottoms from becoming soggy.
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