Ingredients
Dough
- 425 g plain flour
- 2 tablespoons caster sugar
- 230 g unsalted butter, chilled and cut into 1 cm cubes
- 250 g cream cheese, chilled and cut into 1 cm cubes
- 2 tablespoons sour cream
Filling
- 110 g caster sugar
- 1½ teaspoons ground cinnamon
- ⅔ cup (210 g) apricot preserve
- 1 cup (125 g) sultanas
- 2 cups (250 g) finely chopped walnuts
Glaze
- 2 egg yolks
- 1 tablespoon milk
Method
1. To make the dough, sift the flour, sugar and ¼ teaspoon salt into a large bowl. Add the butter, cream cheese and sour cream, and rub into the flour mixture with your fingertips until it resembles small, uneven pebbles.
2. Gently gather the dough together, lift out onto a lightly floured work surface and press together into a 23 cm log. Divide the log into four equal portions and press each into 11 cm discs, about 2 cm thick. Place each disc between two sheets of plastic wrap and roll out to a 23 cm circle. Place each disc on a plate (leaving it in the plastic) and freeze for at least 30 minutes.
3. Preheat the oven to moderately hot 190°C (375°F/Gas 5). Mix the sugar and cinnamon together in small bowl.
4. Remove one dough from the freezer and unwrap. If it is frozen solid, let it sit for a few minutes until pliable. Spread 2 tablespoons preserve, ¼ cup (30 g) sultanas, ½ tablespoon cinnamon sugar mixture and ½ cup (60 g) walnuts, in that order, over the dough. Pat down gently with your fingers. Cut the dough into eight wedges and roll each wedge into a crescent shape, rolling from the larger end towards the tip. Place on lined baking trays, leaving 5 cm between each to allow for spreading, and then freeze for 15 minutes. Repeat with the remaining dough.
5. Whisk the egg yolks and milk in a small bowl until smooth and then brush the top and sides of the crescents. Cook in the oven in two batches for 20–25 minutes, or until pale gold and slightly puffy. Immediately sprinkle each crescent with a teaspoon of the cinnamon sugar mixture. Cool on a wire rack. Store in an airtight container for up to 4 days.
