Description
Buttery cream cheese cookie dough filled with Nutella and a walnut-sugar-cinnamon mixture, shaped into crescents and baked until golden.
Ingredients
Scale
- 8 ounces unsalted butter (room temperature)
- 8 ounces cream cheese (room temperature)
- 1/2 cup sugar
- 3 large egg yolks (save whites for later)
- 1 teaspoon pure vanilla extract
- Pinch of coarse salt
- 2 2/3 cups all-purpose flour (plus more for rolling out dough)
- 4 ounces walnuts
- 1/2 cup sugar (for walnut mixture)
- 1/4 teaspoon cinnamon
- Pinch of salt
- 12 oz Nutella
- 3 egg whites (lightly beaten)
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed, add sugar and beat until fluffy, then beat in egg yolks one at a time, followed by vanilla and salt; reduce speed to low and beat in flour.
- Remove dough from bowl, divide into 3 pieces, pat into disks, wrap in plastic wrap, and refrigerate for at least 1 hour and up to overnight.
- In a food processor, combine walnuts, sugar, cinnamon, and salt and pulse until fine.
- Preheat oven to 350?F and line baking sheets with parchment paper; on a lightly floured surface roll one piece of dough into a 12-inch round less than 1/8 inch thick, spread evenly with Nutella (warm if needed), sprinkle with one-third of the walnut mixture, and gently press into the dough.
- Cut the round into 16 wedges, roll each from the base to form crescents and pinch to seal, place on baking sheets, repeat with remaining dough and filling, brush tops with beaten egg white, and bake until golden brown, about 25 minutes.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes