These little crescent-shaped pastries are rolled around a sweet, spiced filling of finely chopped walnuts, cinnamon, and raisins, with a smear of apricot jam adding a fruity tang beneath every bite. The dough itself bakes up flaky and rich, thanks to a cold-fat mixing method that keeps the layers tender and short rather than dense. A light brush of plant-based milk and a final sprinkle of cane sugar give the tops a delicate shine and crunch as they bake to deep golden perfection. Each disk gets rolled thin, filled generously, then cut into wedges and curled into that classic crescent shape, so you end up with a full tray of bite-sized treats perfect for a dessert board or holiday tin. It's a great pick for a gluten free rotation, and the apricot-walnut-raisin combo keeps things interesting well beyond the first batch.
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Beat the cold vegan butter and cold vegan cream cheese together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until just combined, about 1 minute — the mixture should look slightly lumpy, not smooth. Add the flour and salt and mix on low speed until the dough just comes together and pulls away from the sides of the bowl, about 1–2 minutes. Do not overmix.
Turn the dough out onto a lightly floured surface and divide it into 3 equal portions. Flatten each into a disk about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, until firm.
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