Name: Prune and Walnut Crecents
Cook time: 1 hr
Total time: 2 1/2 hr
Yield: Makes about 5 dozen small pastries
Ingredients: 2 sticks (1 cup) cold unsalted butter, cut into tablespoon pieces; 1 (8-oz) package cold cream cheese, quartered; 1/4 cup sugar; 3/4 teaspoon salt; 2 cups all-purpose flour; 3/4 cup walnuts (3 oz), toasted; 1 cup pitted prunes (6 oz); 1/4 cup sugar; 1/8 teaspoon cinnamon; 1 tablespoon cream Sherry or water; 1 large egg yolk beaten with 1 tablespoon water; a 2 1/2-inch round cookie cutter

These pastries are best when freshly baked, so if you plan on giving them to someone who may not be able to serve them within a day or two, you should deliver them frozen, along with the baking instructions.

Cooks' notes:

• Dough can be chilled, wrapped well, up to 1 day.

• Filling can be made 4 days ahead and chilled, covered.

• Unbaked filled crescents (without egg wash brushed on top) can be frozen, wrapped well in plastic wrap, 2 weeks. Thaw, then brush with egg wash before baking.

Recipe notes

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