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Honey Nut Wedges




Dough:

8 oz cream cheese softened

1/2 cup butter (no substitutes), softened

2 tablespoons sugar

2 tablespoons milk

2 cups flour Filling:

• 2/3 cup sugar
• 1 1/2 teaspoons cinnamon
• 1/3 cup honey
• 2 tablespoons lemon juice
• 2 cups finely chopped walnuts

Glaze:

• milk
• 1 tablespoon sugar
• 1/8 teaspoon cinnamon

Instructions:
Beat cream cheese and butter in a bowl with an electric mixer on medium to high speed for 30 seconds. Beat in 2 tablespoons sugar and 2 tablespoons milk. Beat in as much of the flour as you can with the mixer. Stir or knead in remaining flour. (If you are using a Kitchen-aid, there is no problem with this step). Divide dough into four portions. If necessary, cover and chill for 1 to 2 hours or till easy to handle. (this step can be eliminated to speed things up).
Combine 2/3 cup sugar, cinnamon, honey and lemon juice in a bowl. Stir in walnuts. Set aside.
Roll one portion of dough on a lightly floured surface into an 8-inch circle. Transfer the circle to an ungreased cookie sheet. Spread half of the filling to within 1/2 inch of edges. Roll another portion of dough into an 8-inch circle. Place over the nut-topped circle. Seal edges with a fork. Brush with milk and sprinkle with a mixture of 1 tablespoon sugar and 1/8 teaspoon cinnamon. Repeat with remaining dough and filling.
Bake in a 350F oven for 15 - 20 minutes or till edges start to brown. Cool on cookie sheet for 10 minutes or longer. Cut each round into 12 wedges. Transfer onto wire racks to cool completely.
Makes 24.