Alterations to try - use almonds instead of walnuts.

• 8 oz room temperature cream cheese
• 1 cup room temperature butter
• 1 2/3 cups flour

• 2/3 cup sugar
• 1 tbsp cinnamon
• 1 1/3 cup chopped walnuts
• 4 tbsp melted butter

• 1 egg yolk
• 1 tsp milk

Cream the butter and cream cheese at medium speed. Beat in half the flour at low speed, then stir in the other half. Divide the dough into thirds, form rach third into a disk, wrap and refrigerate overnight.

Preheat the oven to 350 and line two baking sheets with parchment paper.

Mix the sugar, cinnamon, and chopped nuts. Whisk the egg and milk together. Roll each disk out to a 12 inch circle, trimming the edges with a pizza cutter. Brush the circle with butter, then cover with a third of the filling. Cover the filling with a sheet of wax paper and run the rolling pin over it a couple of times to press it into the dough. Cut the circle into 12 wedges and roll each wedge tightly from the outside.

Put the rolled wedges on the parchment paper, point down, and brush with the egg mix. Bake for 30 minutes.