I was in one of those moods, where I was telling myself, no more making regular cookies (I have to totally accept the fact that nothing could make up for my favorite chocolate chip cookie or butter biscuits). I wanted to make something fancy and eye catching and started going through all my recipe book collections and pondering over internet for something new that I have never made before. That is when I came across this cookie recipe (It is more a pastry than cookie). It is from one of my cookbook (The cookie bible). I tried it out and it came out super duper that I ended up making a big batch if it for one of the parties and was appreciated by all my friends.
This pastry is not totally savory, yet not a sweet snack either. These are very attractive little spirals that would please both the sweet and savory lovers. They do look slightly complicated, but I promise it is not that hard to make. One more thing I liked about this recipe is that it is eggless. The recipe does call for egg white for glazing, but those who want to make it eggless can use milk.
Preparation time – 1 Hr
Cooking time – 1 Hr
Difficulty level – intermediate
Ingredients (Makes around 32)
For the pastry shell
- Butter – 1 cup/8oz
- Cream cheese – 1 cup/8oz
- Granulated sugar – 5 tsp
- All purpose flour – 2 cups
- Egg white beaten with 1 tbsp water (for glazing) – 1
- Granulated sugar – for sprinkling
For the filling
- Walnuts/pecan/almonds – 1 cup (finely chopped)
- Light brown sugar – 1/3cup
- Cinnamon – 1tsp
- With an electric mixer, cream the butter, cream cheese and sugar until soft. Sift the flour and gradually mix in to form dough. Gather into a ball and divide in half. Flatten each piece, wrap in waxed paper (parchment) and chill for at least ½ Hr.
- To make the filling – Mix together the chopped nuts, brown sugar and cinnamon.
- Preheat the oven to 375F. Grease two baking sheets.
- Roll out each half of dough thinly into a round (about 11 inch in diameter). Trim the edges using a dinner plate as a guide.
- Brush the surface with the egg white/milk glaze and sprinkle each dough circle evenly with half the filling.
- With a sharp knife (I used a pizza cutter), cut each dough round into quarters and then cut each quarter into 4 sections. This will yield 16 triangles/dough round.
- Starting from the base of the triangle (the wide end), roll up to form spirals.
- Place on the prepared baking sheets and brush with the remaining glaze and sprinkle with granulated sugar. Bake for 15 -20 minutes until golden. Cool on wire racks.
Tips and hints
- Milk can be substituted for egg white to glaze.
- I chopped the nuts using food processor and it is much quicker and even.
- It was much easier to work with the dough when it is cold. So work with one dough half at a time, otherwise the dough becomes soggy and it becomes hard to roll them. It is also important to move a little quicker when rolling out the dough, glazing it and making the spirals, to avoid softening of the dough.
Try it out and pass on your comments.