This may be one of the easiest and flakiest doughs you will ever make. I have made these cookies for pastry professionals and they have mistaken it for puff pastry. The filling for this cookie can be substituted for another nut or replaced with dried fruit, chocolate, or jam, if you are going for a nut free option.

Flaky Walnut Crescents

makes about 36 cookies

Dough

226 g unsalted butter

226 g cream cheese

226 g all purpose flour

Filling

200 g walnuts

100 g sugar

100 g semi sweet chocolate 

1 egg

In a mixer, cream together butter and cream cheese until there are no visible lumps.

Add flour, and mix until just combined.

Wrap dough in plastic and chill for 1-2 hours or until firm (This is a high fat dough and becomes soft very quickly when working with it)

For the filling, place walnuts, sugar, and chocolate in a food processor and pulse until mixture becomes course. Set aside

Preheat oven to 350 degrees.

Divide dough into 3 equal portions.

On a lightly floured surface roll each piece of dough into an 8 inch disc.

Whisk the egg, and brush lightly over each disc.

Sprinkle the nut and sugar mixture generously over the dough and press it down with the rolling pin.

Cut each disc into 12 wedges.

Roll each cookie from the outside towards the center to form a crescent shape.

Place on a parchment lined baking sheet and brush each cookie with remaining egg wash and sprinkle with some additional sugar. 

Bake cookies for about 25 minutes or until golden brown.

*These cookies will freeze well for several weeks after they are baked.