| 1 | Beat first 6 ingredients in bowl until smooth.beat in flour to blend. |
| 2 | Shape into ball, wrap in wax paper and chill 2 hours until firm. |
| 3 | Prepare filling: stir together the first 4 ingredients. |
| 4 | Divide dough in half. |
| 5 | Roll each half on a floured surface 1/8 inch thick.cut dough into 10 inch circle. |
| 6 | Spread circle with filling.cut circle into 16 pie shaped wedges.roll up with wide edge, jelly roll fashion. |
| 7 | Place point side down on baking sheet.repeat procedure with remaining dough. |
| 8 | Beat egg with water and brush over cookies. |
| 9 | Sprinkle with sugar. |
| 10 | Bake in a 350 oven 15 to 20 minutes or lightly browned. |
| 11 | Remove to racks to cool. |
| 12 | Store airtight for up to 2 days. |
| 13 | Almonds or pecans may be substituted for walnuts. |
