Ingredients:

  • 280g all-purpose flour
  • 115g unsalted butter, chilled and cubed
  • 225g cream cheese, cold and cubed
  • 65g granulated sugar
  • 5ml vanilla extract
  • 1.5g salt
  • 115g unsalted butter, softened
  • 150g dark brown sugar, packed
  • 10g ground cinnamon
  • 60g finely chopped walnuts
  • 60ml apricot jam
  • 30g powdered sugar

Instructions:

  1. In a stand mixer, beat the cold cream cheese and granulated sugar until smooth. Add the vanilla extract and salt.
  2. Add the chilled, cubed butter and mix on low speed until the butter is incorporated but still visible as small peas.
  3. Gradually add the all-purpose flour and mix only until the dough just begins to come together.
  4. Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
  5. On a floured surface, roll the chilled dough into a circle approximately 12 inches (30cm) in diameter.
  6. In a small bowl, cream together the softened butter, dark brown sugar, ground cinnamon, and finely chopped walnuts until a smooth paste forms.
  7. Spread a thin layer of apricot jam across the circle, then spread the softened cinnamon-sugar-walnut mixture evenly over the jam.
  8. Divide the circle into 12 equal wedges using a knife or pizza cutter.
  9. Roll the dough tightly from the wide outer edge toward the point to create a crescent shape.
  10. Place the rolls on a parchment-lined sheet and refrigerate for 20 minutes to set the filling.
  11. Preheat oven to 350°F and bake for 22–25 minutes.
  12. Dust with powdered sugar once cooled.