Recipe(tried): Romanian Walnut Crescents

Romanian Walnut Crescents

Dough:

1 (8-ounce package) Philadelphia cream cheese, room temperature
16 tablespoons, (2 sticks) butter or margarine, room temperature
1 egg
1 tablespoon sugar
6 cups all-purpose flour
1/2 teaspoon salt
1/2 cup plus 3 tablespoons cold water

FILLING:
4 tablespoons butter or margarine
1/2 pound walnuts, ground
1/2 cup sugar
1/2 cup milk
1 teaspoon vanilla

TOPPING:
confectioner's sugar

DOUGH:

Put cream cheese and butter in a bowl with the egg, sugar, flour, salt and water. mix well. roll the dough into a log, 10 inches long. wrap in plastic wrap and refrigerate the dough for at least 1 hour.

Working with 1/4 of the dough at a time, place it on a floured countertop, turning it over to coat well so that it does not stick. roll the dough out very thin.

Using a pastry or pizza cutter, cut the dough into 2x2 inch squares.

FILLING:

In a saucepan, place the butter, ground nuts, sugar, and milk and cook until thick, stirring to prevent sticking. add the vanilla. cool slightly before using on the dough.

Place 1/2 teaspoon filling on each square, using the back of a teaspoon to spread it. roll up the square diagonally, from one corner to the opposite corner, or from one side to the opposite side. form either into a crescent shape, or leave it straight and place the filled dough on an ungreased cookie sheet. bake for 15-20 minutes in a preheated 350 oven until the cookies are light brown.

Sprinkle with confectioner's sugar immediately. let cool. more powdered sugar can be added later. You can freeze these.