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1
In the bowl of a standing mixer fitted with a paddle attachment, cream together the cream cheese, butter and sugar.
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2
Add the vanilla and mix to incorporate.
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3
Add the flour and salt and mix until everything is combined.
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4
Divide your dough into 4 equal pieces (the dough will be very sticky at this point but thats ok) wrap each one with some plastic wrap and pop them in the fridge for about 8 hours or overnight.
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5
Take the dough out of the fridge about 45 minutes before youre ready to use it.
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6
Preheat your oven to 350 degrees F and line a couple of baking sheets with parchment paper, set them aside.
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7
To make the filling, mix together the brown sugar, granulated sugar, walnuts and cinnamon, set aside.
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8
Add the apricot preserves in a microwave safe bowl and pop it in the microwave for a few seconds just to loosen it up a bit.
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9
Take each piece of dough, roll it out to a 9 circle on a well floured surface (if the dough cracks and breaks, gather it up, warm it with your hands and re-roll it) brush or spread some of the preserves over the surface of the dough and sprinkle some of the cinnamon sugar mixture over the top.
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10
Lightly press the sugar filling into the dough using your hands, cut the circle into 12 little triangles and starting from the wider end, roll them up like little crescents.
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11
Repeat this process with the remaining dough and filling.
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12
Place them seam side down on your baking sheet and brush the tops with some egg wash.
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13
Before you bake them, pop them in the fridge for about 15 minutes so the dough can firm up a bit.
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14
Bake them in your preheated oven for about 20 to 25 minutes or until golden brown.
