If 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.)

Gather 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.

Mix together nuts, sugars and cinnamon for the filling and set aside.

Preheat oven to 350°F. Lightly butter 2 large cookie sheets.

Working 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.

Brush the dough with the egg white mixture and sprinkle with half the filling mixture.

Cut the dough circle into 16 wedges. (Cut into quarters and then cut each quarter into 4 sections.)

Starting from the outside portion each wedge, roll up each portion to form a spiral.

Place spirals on prepared cookie sheet. Brush spirals with egg white mixture and sprinkle with sugar.

Repeat with second dough disk.

Bake 15-20 minutes or until golden brown.