Preparation

• 1 Pastry:2 n large bowl, beat cream cheese and butter until fluffy; beat in sugar. Stir in flour until well combined. Form into a ball; cut into 4 pieces and shape into discs. 3 Wrap individually in plastic wrap; refrigerate at least 2 hours and up to 1 day.4 Let stand at room temperature for 15 minutes before rolling. Filling: In small bowl, stir together walnuts, brown sugar, cinnamon, ginger and cardamom.5 Assembly:6 On lightly floured surface, roll each disc into an 11-inch circle, about 1/4 inch thick. Spread 3 tbsp marmalade over top; sprinkle with 1/4 of the walnut mixture. 7 Cut into 12 wedges. Starting from the wide end, roll up each wedge to form a crescent roll. Place each crescent two inches apart on a parchment-lined baking sheet.8 Refrigerate at least 30 minutes. Repeat with remaining dough and filling.9  Beat egg lightly; brush over each crescent and sprinkle with coarse sugar. Bake in 350 F oven until golden brown, about 25 minutes.10 Let cool on pan for 5 minutes before transferring to rack to cool completely.
• Source: California Walnut Board