Cream cheese and butter whirl into a rich, tender dough that chills until firm before being wrapped around fruit preserves, currants, walnuts, and cinnamon and brushed with egg wash.
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In food processor, combine cream cheese and butter. Process until smooth and creamy. Add maple crystals and vanilla; process until incorporated, scraping sides of bowl as necessary.
In small bowl, whisk together flour and salt. Add to food processor. Pulse until dough starts to clump together and form ball.
Remove dough from food processor. Separate dough equally in two and wrap each piece in plastic and flatten to disc shape. Refrigerate for at least one and one half hours until firm.
In medium bowl, combine currants, walnuts, maple crystals, and cinnamon. Set aside. Place preserves into separate small bowl. Set aside.
Pre-heat oven to 350°F, line 2 half sheet pans with parchment paper.
Work with one dough at a time, leaving other in refrigerator. Liberally dust dough with flour. Roll between 2 pieces of plastic wrap to 9-inch circle. Thickness should be 1/8 inch. Use inverted nine-inch cake pan to trim edges.
Using offset spatula, spread dough with half of preserves. Sprinkle with 1/2 of filling. Divide circle into 16 even “slices” (using bench knife, pizza cutter, or sharp knife).
Starting at wide end of triangle, roll each slice tightly as possible. Transfer to sheet tray and refrigerate 15-20 minutes more. Repeat steps 7-10 with remaining dough.
Before , brush each cookie with egg wash. for 15-20 minutes or until lightly golden.
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