Cream Cheese Spirals Cookies Recipes

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CREAM CHEESE SPIRALS (COOKIES)



Cream Cheese Spirals (Cookies) image

Looks like a crescent roll, but IT'S A COOKIE.

Provided by S I

Categories     Cookies

Number Of Ingredients 10

8 oz butter, room temperature
8 oz cream cheese
2 tsp caster sugar
8 oz all purpose flour
1 large egg white beaten with 1 t. water, for glazing
caster sugar, for sprinkling
FOR THE FILLING:
4 oz finely chopped walnuts
4 oz light brown sugar
1 tsp ground cinnamon

Steps:

  • 1. With an electric mixer, cream the butter, cream cheese and 2 tsp sugar until soft. Sift the flour over the cream cheese mixture and mix until combined. Gather into a ball and divide in half. Flatten each half, wrap in plastic and refrigerate for at least 30 minutes.
  • 2. Make the Filling: In a small bowl, mix together the chopped walnuts, brown sugar and cinnamon; set aside.
  • 3. Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper; set aside.
  • 4. Working with one half of the dough at a time, roll it out thinly into a circle about 11 inches in diameter. Trim the edges with a knife, using a dinner plate as a guide. Brush the surface with the egg white glaze and then sprinkle evenly with half of the filling.
  • 5. Cut the circle into quarters, and each quarter into 4 sections, to form 16 triangles. Starting from the base of the triangles, roll up to form spirals.
  • 6. Place the spirals on the cookie sheets and brush with the remaining glaze. Sprinkle with caster sugar. Bake for 15 - 20 minutes, or until golden. Cool on a wire rack.

CREAM CHEESE SPIRALS



Cream Cheese Spirals image

Make and share this Cream Cheese Spirals recipe from Food.com.

Provided by Mrs Beeton wannabe

Categories     Spinach

Time 10m

Yield 20 rolls

Number Of Ingredients 3

10 slices bread
10 leaves Baby Spinach or 10 leaves chard leaves (washed)
1 container flavoured cream cheese

Steps:

  • Take off crusts from white bread.
  • Take 2 slices, and lay one above (not on top) the other overlapping the edge by about half an inch.
  • Roll out well with a rolling pin to seal and flatten.
  • You should have a long piece now.
  • Spread with flavoured cream cheese right to the edges, and lay on a spinach/shard leaf Roll up tightly and leave in the fridge overnight.
  • Remove from fridge- Cut the roll into inch slices, push a pick through (optional) and lay decoratively on a platter.

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  • For the crust: Place the flour and salt in the bowl of a food processor. Pulse a couple times to blend.
  • Add the butter, cream cheese, and sour cream. Pulse until crumbly; this will take 30 seconds or so. Pulse until there are pea-sized crumbs throughout. See photo above for a visual.
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