Instructions

  1. Preheat the oven to 325°F.

  2. To make the filling: Place the walnuts in a single layer on a baking sheet and toast for 8 to 10 minutes, until golden brown and fragrant. Remove from the oven and let cool to room temperature.

  3. In a large mixing bowl, mix the cream cheese, egg, and flour until smooth. Scrape the bowl, mix for 30 seconds more, then stir in the blue cheese, toasted walnuts, and cranberries.

  4. Divide the filling mixture into three pieces and form each into a rough log 13" long on a piece of parchment. Roll up to a diameter of about 3/4" and freeze for 30 minutes, until firm.

  5. Divide the dough into four equal pieces. Keep the unused portions in the refrigerator while you work. On a floured work surface, roll a quarter of the dough into a 5" x 13" rectangle. Trim the edges to make straight lines; save these scraps to re-roll for the bottoms.

  6. Wet one of the long edges of the dough with water. Place a log of filling on the opposite long edge. Roll the dough up over the filling to enclose it. Wrap and freeze the filled dough while you repeat with two more pieces of dough and filling.

  7. Add the scraps to the list piece of pastry and roll it 1/4" thick. Cut 36 small (1") circles, rerolling as needed. Place the circles on a parchment-lined baking sheet and brush with the egg wash.

  8. Take the rolls out of the freezer and cut each into 12 pieces. Place each piece over a dough circle, pressing down to seal. At this point you can refrigerate or freeze the pastries and bake them as you need them.

  9. To bake: Preheat the oven to 425°F. Bake the pastries for 18 to 21 minutes, until golden brown. Let cool for 5 to 10 minutes before serving (the filling will be very hot). Garnish with chopped sage, if desired.

  10. These are best baked as needed and can be frozen, well wrapped, for up to a month. Baked pastries can be stored in the refrigerator for up to a week; heat in a preheated 350°F oven for 10 minutes before serving.