Instructions:

Yield: 24 small pastries
Preparation: 1 hour plus chilling, baking and cooling times

Cream cheese dough:
2 cups bleached all-purpose flour
1/2 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into 1" chunks
8 ounces cold Philadelphia cream cheese, cut into 1" chunks

Filling:
1/2 cup granulated sugar
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, at room temperature
4 ounces milk chocolate, finely chopped
1/2 cup chopped walnuts

Glaze:
1 large egg white
pinch of salt
granulated sugar for sprinkling


Make cream cheese dough: Combine flour, salt and butter in bowl of electric mixer. Using paddle attachment, mix at low speed for ] minute. Add cream cheese chunks and continue to mix for 45 seconds to 1 minute, until mixture comes together as a dough. There will be visible streaks of cream cheese remaining in dough.

Turn dough out onto lightly floured work surface. Form into 2 discs. Wrap each disc in wax paper or plastic wrap and refrigerate until firm enough to roll out. about 1 hour.

Assemble roll-ups: Position rack in center of oven and preheat to 350°F. Line 2 baking sheets or jelly roll pans with parchment paper.

Combine sugar and cinnamon in small bowl and set aside.

Remove one piece of dough from refrigerator and place on lightly floured work surface. Roll out dough into rough 11" square, dusting work surface and dough with additional flour as necessary. Using ruler and pastry wheel or sharp paring knife, trim dough into neat 10" square. Cut square in half, yielding two 5" x 10" rectangles.

Position one rectangle on work surface so that long sides are bottom and top edges. Spread about I'A teaspoons butter over entire surface of dough. Leaving 1-inch border on top and bottom sides unfilled, sprinkle about 1 tablespoon cinnamon sugar over remainder of dough. Sprinkle chocolate and nuts over cinnamon-sugar. Fold bottom border over filling and gently roll up. Repeat with second rectangle. Carefully transfer rolls to parchment-lined tray and place seam side down. Repeat with remaining dough and remaining filling. Refrigerate rolls until firm, about 1 hour.

In small bowl, beat egg white with salt until frothy.

Cut each roll, crosswise, into 6 pieces. Arrange pastries at least one inch apart on prepared baking sheets, seam side down. Using pastry brush, paint each pastry with beaten egg white and generously sprinkle with granulated sugar.

Bake one sheet at a time. Place in oven and bake for 15 minutes. Check bottom of pastries, if browning too quickly, slide another baking sheet under one on which pastries are baking. Bake for an additional 15 minutes, or until pastries are deep golden and slightly puffed. Slide parchment paper from baking sheet to wire rack and allow roll-ups to cool to room temperature.