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1
Beat cream cheese and butter in large bowl with electric mixer on medium speed until creamy.
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2
Gradually add flour, mixing until blended.
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3
(Dough will be very soft.)
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4
Divide dough into 4 portions; place each on sheet of plastic wrap.
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5
Pat each portion into 1-inch-thick circle, using floured hands.
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6
Wrap plastic wrap around each circle to enclose.
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7
Refrigerate several hours or overnight.
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8
Preheat oven to 325F.
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9
Cover baking sheets with foil or parchment paper.
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10
Mix walnuts, 1/2 cup of the sugar and 2 tsp.
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11
of the cinnamon; set aside.
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12
Roll each portion of dough to 11-inch circle on lightly floured surface, lifting dough occasionally to add more flour to work surface as necessary.
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13
Spread each circle evenly with 1 Tbsp.
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14
of the jam; sprinkle with nut mixture.
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15
Cut each circle into 16 wedges.
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16
Roll up each wedge, starting from short end.
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17
Place, point sides down, on prepared baking sheets; shape into crescents.
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18
Sprinkle with combined remaining 1 tsp.
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19
cinnamon and 2 Tbsp.
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20
sugar.
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21
Bake 25 minutes or until lightly browned.
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22
Immediately remove from baking sheets.
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23
Cool on wire rack.
