- 2 cups all-purpose flour
- 3 teaspoons sugar
- 1 cup (2 sticks) Challenge Butter, cut into ½-inch cubes
- 1 (8 oz) package Challenge Cream Cheese
- 1 cup pecans or walnuts, finely chopped
- ¼ cup sugar
- ¼ cup brown sugar
- ¾ teaspoon cinnamon
- 1 egg white beaten with 1 Tablespoon water for brushing dough
- 1 Tablespoon sugar, for sprinkling on top of spirals
1If using a food processor combine flour and sugar, add butter and cream cheese and pulse until mixture just comes together. (If using an electric mixer or mixing by hand, have butter and cream butter at room temperature. Cream butter, cream cheese and sugar then cut in flour until just incorporated.)
2Gather mixture into a ball, divide in half, and flatten each portion into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3Mix together nuts, sugars and cinnamon for the filling and set aside.
4Preheat oven to 350° F. Lightly butter 2 large cookie sheets.
5Working with one disc of dough at a time, roll dough out, on a lightly floured surface, into a circle that is about 11-inches in diameter. Use a dinner plate (10½- inch) as a guide and trim the circle ¼ -inch outside the plate edge.
6Brush the dough with the egg white mixture and sprinkle with half the filling mixture.
7Cut the dough circle into 16 wedges. (Cut into quarters and then cut each quarter into 4 sections.)
8Starting from the outside portion each wedge, roll up each portion to form a spiral.
9Place spirals on prepared cookie sheet. Brush spirals with egg white mixture and sprinkle with sugar.
10Repeat with second dough disk.
11Bake 15-20 minutes or until golden brown.