Prune and Walnut Crecents

• 2 sticks (1 cup) cold unsalted butter, cut into tablespoon pieces
• 1 (8-oz) package cold cream cheese, quartered
• 1/4 cup sugar
• 3/4 teaspoon salt
• 2 cups all-purpose flour
• 3/4 cup walnuts (3 oz), toasted
• 1 cup pitted prunes (6 oz)
• 1/4 cup sugar
• 1/8 teaspoon cinnamon
• 1 tablespoon cream Sherry or water
• 1 large egg yolk beaten with 1 tablespoon water
• Special equipment: a 2 1/2-inch round cookie cutter

1. Pulse butter, cream cheese, sugar, salt, and flour in a food processor just until a dough forms.
2. (Do not overwork dough, or pastry will be tough.)
3. Turn out dough onto a lightly floured surface and divide into 6 portions.
4. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat.
5. Gather dough and form into 2 balls, then flatten each ball into a 6-inch disk.
6. Chill disks, each wrapped in plastic wrap, until firm, at least 1 hour.
7. Pulse walnuts, prunes, sugar, cinnamon, and Sherry in food processor until nuts are finely chopped and filling forms a thick paste.
8. Preheat oven to 375F.
9. Roll out 1 disk of dough (keep the other chilled) into a roughly 14-inch round (about 1/8 inch thick) on a lightly floured surface with a floured rolling pin.
10. Cut out rounds with floured cookie cutter.
11. Chill scraps.
12. Put 1/2 teaspoon of filling in center of 1 dough round.
13. Brush some of egg wash halfway around pastry, near edge, then fold dough over filling, forming a half-moon shape.
14. Pinch edges to seal.
15. Make more crescents in same manner, rerolling scraps (but only once).
16. Arrange crescents 1/2 inch apart on 2 buttered large baking sheets and lightly brush tops with egg wash. Bake, 1 sheet at a time, in middle of oven until tops are pale golden, 15 to 20 minutes.
17. Transfer to racks to cool.

butter, cold cream cheese, sugar, salt, flour, walnuts, prunes, sugar, cinnamon, cream sherry, egg yolk, cutter

Taken from www.epicurious.com/recipes/food/views/prune-and-walnut-crecents-107449 (may not work)