Cream Cheese Spirals | Cinnamon Nut Filled Cookies
Cream cheese spirals, delicate cinnamon, and nut-filled cookies are delicious treats for either breakfast or for cookie platter. These cream cheese spiral pastries are made with a cream cheese based pastry dough layered with delicious cinnamon and nut filling.
Servings: 32 pieces
Calories: 149kcal
Equipment
- 1 Stand Mixer or use food processor
- 1 Oven
- 2 Baking sheet
- 2 Silicon baking mat
- 1 Rolling Pin
- 1 Pizza Cutter
Ingredients
Pastry covering
- 8 Oz Butter - Unsalted softened and at room temperature
- 8 Oz Cream cheese softened and at room temperature
- 5 teaspoon Granulated white sugar
- 2 cups All-purpose flour
For the nut filling
- 1 cup Nuts I used walnut and pecans / powdered
- ⅓ cup Brown sugar I used light brown sugar
- 1 teaspoon Cinnamon powder
For glaze
- ¼ cup Milk warm
- 1 Tablespoon Butter melted
- 2 Tablespoon Turbinado sugar or granulated sugar for sprinkling on top
Instructions
To make the pastry dough
- Start by removing the cream cheese and butter from the refrigerator to allow it them to come to room temperature.
- Add the softened butter, cream cheese, and brown sugar to a large bowl or mixer bowl.
- Cream them until soft and well combined.
- Now sift the flour and gradually add to the butter-cream cheese mixture to form a dough.
- Gather into a ball and divide in half.
- Flatten each piece, wrap it in parchment paper, and chill for at least half an hour.
To make the filling
- I have used finely chopped walnuts and pecans today. I like to use a nut chopper and make it almost powder-like.
- Mix together the chopped nuts, brown sugar, and cinnamon in a bowl.
To shape the cream cheese spirals
- In the meantime preheat the oven to 375F. Also, grease two baking sheets or line them with a silicon baking mat or parchment paper.
- Working with one piece of dough at a time, roll out each half of the dough thinly into a circle measuring about 12 inches.
- The edges of the dough will appear irregular. Trim the edges using a dinner plate as a guide.
- Brush the surface of the rolled dough liberally with the milk mixture.
- Sprinkle half of the prepared cinnamon nut mixture evenly over the rolled pastry dough.
- With a sharp knife or a pizza wheel, slice the dough round into quarters and then cut each quarter into 4 sections. This will yield 16 triangles altogether.
- Starting from the base of the triangle (the wide end), roll the dough into a tight spiral.
- Place the spirals on the prepared baking trays.
- Repeat the same with the other dough half and place those spirals onto the second baking sheet.
Baking the cream cheese spiral cookies
- Brush the cream cheese spirals with the remaining milk-butter glaze and sprinkle with granulated sugar.
- Bake for 15-18 minutes until they are evenly golden brown.
- Cool the baked cream cheese spirals on the tray for 5 minutes and then carefully transfer them to a wire rack to cool completely.
Notes
Storage instructions
Allow the cream cheese spiral cookies to cool completely on a wire rack and then store them in an air-tight container. They stay fresh at room temperature for about 5 days.
The cinnamon nut cream cheese spirals can be refrigerated for a couple of weeks and frozen for up to 3 months.
The cream cheese pastry dough freezes really well. If planning to make a large batch, make the dough and freeze them in batches. On the day of baking, remove the dough from the freezer and thaw it in the refrigerator and then proceed with shaping and baking.
Expert tips
- Use milk and butter mixture, heavy cream or egg white to glaze the cream cheese spirals.
- Use a food processor or nut chopper to chop the nuts into fine pieces evenly.
- Cold dough is very easy to work with. So definitely recommend refrigerating the dough for at least 30 minutes.
- You can also make the dough in a food processor instead of a stand mixer.
- Liberally spread the cinnamon sugar nut mixture over the rolled dough.
- Keep an eye on when the spirals are baking and check for doneness from about 12 to 13 minutes.
- The pastries would be a little soft when they come out of the oven. let them cool on the baking sheet for about 5 minutes and then carefully remove them to cool on a rack.
Nutrition
Calories: 149kcal | Carbohydrates: 11g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 28mg | Potassium: 53mg | Fiber: 1g | Sugar: 4g | Vitamin A: 287IU | Vitamin C: 0.02mg | Calcium: 18mg | Iron: 1mg