Dough

225 Grams Soft Cream Cheese

1/2lb Soft Unsalted Butter, Cut into Cubes

50 Grams White Sugar

Pinch of Salt

1 tsp Vanilla

240 Grams All Purpose Flour

Filling

150 Grams Apricot Jam

55 Grams Brown Sugar

1 Heaped tsp Ground Cinnamon

Handful of Sultanas/Raisins

Handful of finely Chopped Walnuts

Egg Wash

Coarse Sugar

DIRECTIONS

IN THE BOWL OF AN ELECTRIC MIXER, USE THE PADDLE ATTACHMENT TO BLEND ALL OF THE DOUGH INGREDIENTS

TOGETHER UNTIL A LOOSE DOUGH FORMS

TURN OUT ONTO A WOODEN SURFACE AND USE YOUR HANDS TO FORM A DOUGH BALL, PAT IT OUT INTO A DISC AND

WRAP TIGHTLY IN PLASTIC WRAP. CHILL FOR 15-20 MINUTES

LIGHTLY FLOUR A WOODEN SURFACE. SPLIT THE DOUGH INTO TWO EQUAL PEICES. ROLL EACH PEICE INTO A 1/4 INCH

THICK ROUND

THINLY SPREAD THE APRICOT JAM ON EACH ROUND

MIX TOGETHER THE OTHER FILLING INGREDIENTS AND SPRINKLE OVER THE TOP OF THE JAM. GENTLY PRESS THE FILLING

INTO THE DOUGH

CUT EACH DOUGH ROUND INTO LARGE (MAKES 16) OR SMALL (MAKES 32) TRIANGLES. STARTING AT THE WIDE END, ROLL

UP EACH TRIANGLE TO FORM A CROISSANT/CRESCENT SHAPE

PLACE ON A PARCHMENT LINED SHEET PAN. BRUSH WITH EGG WASH (EGG YOLK AND A TOUCH OF CREAM)

SPRINKLE WITH COARSE SUGAR

BAKE IN A PREHEATED 350F OVEN FOR 16-18 MINUTES, TURNING ONCE IF NEEDED FOR EVEN BAKING

THEY SHOULD BE LIGHTLY GOLDEN BROWN