8 ounces whipped cream cheese
2 cups all purpose flour
1/2 tsp salt
1 cup chopped toasted pecans
1 1/2 cups raspberry apricot jam, or jam of your choice
Glaze:
1 egg yolk beaten with a tablespoon of water
sparkling sugar
Put the butter and cream cheese in a food processor (you can also do this in a stand mixer fitted with the paddle attachment) and pulse until the two are combined. The mixture will be chunky and you will still have small lumps of butter. Add the flour and salt, and pulse/process just until the dough comes together. There will still be small lumps of butter in the dough. On a lightly floured surface bring the dough together with your hands. Divide into two equal parts and shape each part into a flat rectangle shaped dish. Wrap in plastic and refrigerate for several hours or overnight. Preheat oven to 350F. Put one piece of dough on parchment paper and roll out to a rectangle the size of your pan, or about 9x12 inches. Don't worry about getting the dough perfectly shaped, you can patch it together. Spread the jam in an even layer across the dough, leaving an inch free space all the way around. Sprinkle the walnuts evenly over the jam. Lift the parchment paper with dough into your baking pan, or onto a baking sheet. Roll out the second piece of dough to the same size and gently lay over the top of the first. Patch the dough as necessary to cover the whole suface. Crimp or roll the edges together so they're secure. Brush the surface of the dough with the egg yolk wash. Sprinkle liberally with sparkling sugar. Bake for about 35 minutes, or until the pastry is golden. Let cool before cutting into squares or bars. Note that the butter and cream cheese are cold for this recipe, not room temperature.