Butterhorns

Ingredients
Filling
 * 1 	cup Butter, at room temp
 * 8 	ounces Cream Cheese, at room temp
 * 2 	teaspoons granulated sugar
 * 2 	cups flour
 * 1 	Egg Whites, beaten with
 * 1 	tablespoon water (for glazing)
 * granulated sugar (for sprinkling)
 * 1 	cup Walnuts or Pecans, finely chopped
 * 1/2 	cup Brown Sugar, firmly packed
 * 1 	teaspoon Cinnamon

Directions

 * Cream butter, cream cheese, and Sugar until soft.
 * Sift in the flour and mix to make a soft dough.
 * Divide dough into 4 equal balls, flatten each one and wrap in wax paper.
 * Refrigerate for at least 30 minutes.
 * Make the filling by mixing all ingredients in a small bowl.
 * Preheat oven to 375
 * Working with one disk of dough at a time, roll thinly on a lightly floured surface into a circle, about 9" in diameter.
 * Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling.
 * Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections, to form 16 triangles.
 * Starting from the base of each triangle, roll up to form spirals.
 * You can curve them into crescents if you like.
 * Continue with the other 3 disks of dough.
 * Place on baking sheets and brush with egg white glaze.
 * Sprinkle lightly with granulated sugar.
 * Bake until just golden, about 10 minutes.
 * For 32 extra large butterhorns, divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling.
 * Continue as above but bake for 15–20 minutes.