Step 1

Start by removing the cream cheese and butter from the refrigerator to allow it them to come to room temperature.

Step 2

Add the softened butter, cream cheese, and brown sugar to a large bowl or mixer bowl.

Step 3

Cream them until soft and well combined.

Step 4

Now sift the flour and gradually add to the butter-cream cheese mixture to form a dough.

Step 5

Gather into a ball and divide in half.

Step 6

Flatten each piece, wrap it in parchment paper, and chill for at least half an hour.

Step 7

I have used finely chopped walnuts and pecans today. I like to use a nut chopper and make it almost powder-like.

Step 8

Mix together the chopped nuts, brown sugar, and cinnamon in a bowl.

Step 9

In the meantime preheat the oven to 375F. Also, grease two baking sheets or line them with a silicon baking mat or parchment paper.

Step 10

Working with one piece of dough at a time, roll out each half of the dough thinly into a circle measuring about 12 inches.

Step 11

The edges of the dough will appear irregular. Trim the edges using a dinner plate as a guide.

Step 12

Brush the surface of the rolled dough liberally with the milk mixture.

Step 13

Sprinkle half of the prepared cinnamon nut mixture evenly over the rolled pastry dough.

Step 14

With a sharp knife or a pizza wheel, slice the dough round into quarters and then cut each quarter into 4 sections. This will yield 16 triangles altogether.

Step 15

Starting from the base of the triangle (the wide end), roll the dough into a tight spiral.

Step 16

Place the spirals on the prepared baking trays.

Step 17

Repeat the same with the other dough half and place those spirals onto the second baking sheet.

Step 18

Brush the cream cheese spirals with the remaining milk-butter glaze and sprinkle with granulated sugar.

Step 19

Bake for 15-18 minutes until they are evenly golden brown.

Step 20

Cool the baked cream cheese spirals on the tray for 5 minutes and then carefully transfer them to a wire rack to cool completely.