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1
Pulse butter, cream cheese, sugar, salt, and flour in a food processor just until a dough forms.
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2
(Do not overwork dough, or pastry will be tough.)
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3
Turn out dough onto a lightly floured surface and divide into 6 portions.
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4
With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat.
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5
Gather dough and form into 2 balls, then flatten each ball into a 6-inch disk.
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6
Chill disks, each wrapped in plastic wrap, until firm, at least 1 hour.
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7
Pulse walnuts, prunes, sugar, cinnamon, and Sherry in food processor until nuts are finely chopped and filling forms a thick paste.
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8
Preheat oven to 375F.
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9
Roll out 1 disk of dough (keep the other chilled) into a roughly 14-inch round (about 1/8 inch thick) on a lightly floured surface with a floured rolling pin.
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10
Cut out rounds with floured cookie cutter.
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11
Chill scraps.
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12
Put 1/2 teaspoon of filling in center of 1 dough round.
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13
Brush some of egg wash halfway around pastry, near edge, then fold dough over filling, forming a half-moon shape.
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14
Pinch edges to seal.
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15
Make more crescents in same manner, rerolling scraps (but only once).
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16
Arrange crescents 1/2 inch apart on 2 buttered large baking sheets and lightly brush tops with egg wash. Bake, 1 sheet at a time, in middle of oven until tops are pale golden, 15 to 20 minutes.
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17
Transfer to racks to cool.
