Cuisine
American
Total Time
1 hour 20 m
Servings
32
– Start by removing the cream cheese and butter from the refrigerator to allow it them to come to room temperature. – Add the softened butter, cream cheese, and brown sugar to a large bowl or mixer bowl.
– Cream them until soft and well combined. – Now sift the flour and gradually add to the butter-cream cheese mixture to form a dough.
– Gather into a ball and divide in half. – Flatten each piece, wrap it in parchment paper, and chill for at least half an hour.
– I have used finely chopped walnuts and pecans today. I like to use a nut chopper and make it almost powder-like. – Mix together the chopped nuts, brown sugar, and cinnamon in a bowl.
– In the meantime preheat the oven. Also, grease two baking sheets or line them with a silicon baking mat or parchment paper. – Working with one piece of dough at a time, roll out each half of the dough thinly into a circle.
– The edges of the dough will appear irregular. Trim the edges using a dinner plate as a guide. – Brush the surface of the rolled dough liberally with the milk mixture.
– Sprinkle half of the prepared cinnamon nut mixture evenly over the rolled pastry dough. – With a sharp knife or a pizza wheel, slice the dough round into quarters and then cut each quarter into 4 sections.
– Starting from the base of the triangle (the wide end), roll the dough into a tight spiral. – Place the spirals on the prepared baking trays. – Repeat the same with the other dough half and place those spirals onto the second baking sheet.
– Brush the cream cheese spirals with the remaining milk-butter glaze and sprinkle with granulated sugar. – Bake until they are evenly golden brown. – Cool the baked cream cheese spirals on the tray and then carefully transfer them to a wire rack to cool completely.
Cream cheese spiral cookies are not overly sweet and are perfect for those who like less sweet desserts.