Ingredients:

  • 225g unsalted butter, cold and cubed
  • 225g full-fat cream cheese, cold and cubed
  • 250g all-purpose flour
  • 25g granulated sugar
  • 2g fine sea salt
  • 160g apricot or raspberry preserves, warmed and strained
  • 100g light brown sugar, packed
  • 115g toasted walnuts or pecans, finely minced
  • 5g ground cinnamon
  • 60g mini chocolate chips
  • 1 large egg
  • 12g demerara sugar

Instructions:

  1. Combine 250g flour, 25g granulated sugar, and 2g salt in a processor, then pulse in 225g butter and 225g cream cheese until dough just starts to clump.
  2. Turn the dough out, divide it into four equal discs, wrap them tightly, and refrigerate for at least 1 hour.
  3. Mix 100g brown sugar, 115g minced walnuts, 5g cinnamon, and 60g mini chocolate chips in a bowl.
  4. On a lightly floured surface, roll each disc into a circle until it is about 3mm thick. Spread a thin layer of warmed preserves over the dough.
  5. Sprinkle the nut mixture (and chocolate chips if using) over the preserves.
  6. Using a pizza cutter, slice the circle into 12 even triangles. Roll each triangle from the wide end toward the point.
  7. Place on a parchment-lined baking sheet. Brush with egg wash and sprinkle with demerara sugar.
  8. Bake at 175°C for 20 minutes or until the pastry is a deep golden brown and firm to the touch.