Maple Nut Rugelach

Yield: 32 cookies

Dough:
4 ounces cream cheese, softened
1/3 cup butter, unsalted, room temperature
1/4 cup granulated sugar
2 tablespoons maple syrup
1/4 teaspoon salt
1 egg yolk
1 1/2 cups all-purpose flour

Filling:
1 cup finely ground walnuts
1/3 cup granulated sugar
2 tablespoons maple syrup
1/8 teaspoon cinnamon
1 egg white
1 teaspoon water
1 teaspoon granulated sugar

Beat first 6 ingredients in bowl until smooth. Beat in flour to blend. Shape into ball, wrap in wax paper and chill 2 hours until firm.

Prepare filling: Stir together the first 4 ingredients. Divide dough in half. Roll each half on a floured surface 1/8 inch thick. Cut dough into 10-inch circle. Spread circle with filling. Cut circle into 16 pie shaped wedges. Roll up with wide edge, jellyroll fashion. Place point side down on baking sheet. Repeat procedure with remaining dough. Beat egg with water and brush over cookies. Sprinkle with sugar. Bake in a 350 degree F oven for 15 to 20 minutes or lightly browned. Remove to racks to cool. Store airtight for up to 2 days.

Almonds or pecans may be substituted for walnuts.