Eight tiny crescent cookies with chilled cream-cheese and sour-cream pastry wrapped around walnut, raisin and cinnamon filling; all eight make one dessert portion.
1 tbspButter
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11.5 gCream Cheese
5 gSour Cream
1 mlMilk
7 gWalnuts
5 gRaisins
1 mlWater
16 gFlour
7 gBrown Sugar
0.5 gSugar
0.2 gCinnamon
To tasteSalt
In a small bowl, mash all the softened butter, cream cheese, sour cream and a tiny pinch of salt until smooth. Mix in all the flour just until a soft dough forms. Press into a small disk, wrap and refrigerate for 60 minutes until firm enough to roll.
Very finely chop all the walnuts and raisins with a knife and mix with all the brown sugar and cinnamon. Roll all the chilled dough between parchment sheets into a circle about 14 cm across. Remove the upper sheet and brush with all the water. Press all the filling evenly onto the dough. Cut into eight equal wedges and roll each from its wide end toward its point. Put all eight point-side down on a parchment-lined tray and refrigerate for 15 minutes while preheating the oven to 175 °C.
Brush all eight cookies lightly with all the milk and scatter all the fine sugar over them. Bake at 175 °C for 20-25 minutes, until the pastry is golden and set, checking the small cookies near the end. Cool on the tray for 15 minutes. Serve all eight tiny cookies together as one dessert portion.