These small pastries are primarily made during Christmas time. This recipe makes about four dozen.

Ingredients

• 2 – 8 ounce packages of cream cheese, room temperature
• 2 cups of softened unsalted butter
• 4 cups all-purpose flour
• 1 pound of chopped walnuts
• 1 egg
• ½ cup of honey
• 1 – 12-ounce can of poppy seed filling
• 1 egg white
• ½ cup confectioners’ sugar (for dusting at the end)

Directions

1. Mix cream cheese and butter until well blended in a large bowl. Mix in the flour 1 cup at a time.
2. When the dough becomes stiff, turn it out onto the counter and knead in flour until it isn’t sticky any longer. Continue to knead for 5 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C).
4. Crush the walnuts to a fine consistency, preferably in a food processor. Stir in the egg and honey.
5. On a well-floured surface, roll the dough to 1/4 inch thickness.
6. Cut dough into 3×3 inch squares.
7. Place a teaspoon of filling in the center of each square, roll the squares up, and seal the edges. You can also make them into triangles.
8. Place the cookies 2 inches apart onto ungreased cookie sheets and brush with egg white.
9. Bake for 15 to 17 minutes in the preheated oven until lightly browned.
10. When fully cool, dust with confectioners’ sugar.