8 ounces (226 grams) cream cheese, at room temperature
8 ounces (226 grams) unsalted butter, at room temperature
1/4 cup (30 grams) confectioners’ sugar
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon lemon zest
1 teaspoon lemon juice
2 1/2 cups (325 grams) all-purpose flour, plus more for dusting
Pinch kosher salt
Fillings and Topping
1/2 cup chocolate hazelnut spread
1/2 cup apricot preserves
1/2 cup crumbled halva (optional)
1/2 cup chopped dried apricots (optional)
1/2 cup chopped walnuts (optional)
1/4 cup heavy cream
Granulated sugar, for sprinkling on top
In a food processor, cream together the cream cheese, butter, confectioners’ sugar, yolk, vanilla extract, zest, and lemon juice. Pulse to combine. Add the flour and salt, and pulse the dough until it just comes together in a soft ball.
Divide the dough in two equal portions, wrap each in plastic, flatten into 1/2-inch-thick disks, and refrigerate for at least an hour or overnight. Dough can be frozen for about 3 weeks.
To bake: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
On a floured surface, roll one of the disks of dough to about an 1/8-inch-thick round. Refrigerate the dough while you roll out the other disk.
Once you have both disks rolled out, it’s time for the filling. Cover one with the chocolate hazelnut spread and the other with the apricot preserves. Use a pastry or pizza wheel to cut each round into 16 equal pieces.
Sprinkle the halva (if using) over the chocolate hazelnut spread. Roll the dough up, starting at the wide end, until the pointy end is tucked under the cookie. Repeat with the rest of the pieces, working rather quickly so the dough doesn’t get too sticky.
Sprinkle the dried apricots and walnuts (if using) over the apricot jam. Roll the dough up, starting at the wide end, until the pointy end is tucked under the cookie. Repeat with the rest of the pieces, working rather quickly so the dough doesn’t get too sticky.
Place the rolled cookies on the prepared baking sheets. Brush the tops with a small amount of heavy cream. Sprinkle with granulated sugar.
Bake until they are light golden-brown and set, about 20 minutes.
Remove the cookies from the sheet while they are still warm, so they will not stick to the parchment. Allow them to cool on a wire rack.