This sweet treat combines a recipe from Sweetheart Bakery with an irresistible raspberry jam, made by Asheville's own Imladris Farm.
Dough Ingredients

- 8 ounces (2 sticks) unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 1/2 cup sugar
- 3 large egg yolks
- 1 teaspoon pure vanilla extract
- Pinch of coarse salt
- 2 1/3 cups all-purpose flour, plus more for rolling out dough
Filling Ingredients
- 4 ounces walnuts
- 1/2 cup sugar
- Pinch of cinnamon
- Pinch of salt
- 12 ounces Imladris Farm raspberry jam
- 1 1/2 cups bittersweet chocolate chopped
- 1/2 cup currants
Finishing Ingredients
- 1 large egg, lightly beaten
- 1/4 cup sugar
Method
- Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed.
- Add sugar, and beat until fluffy.
- Beat in egg yolks, one at a time, beating to combine after each addition.
- Add vanilla and salt, and beat to combine.
- Reduce speed to low, and beat in flour.
- Remove from bowl, and divide into 2 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
- Make the filling: In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine. In separate bowl mix together the chocolate and currants.
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
- On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/4 inch thick. Brush evenly with jam. Sprinkle with one-half of the walnut mixture and one-half of the chocolate and currant mixture. Using the rolling pin, gently roll over filling to press ingredients into dough.
- Cut the round into 16 equal-sized wedges. Beginning at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal.
- Place on prepared baking sheets. Repeat with remaining dough and filling ingredients.
- Brush tops with beaten egg, and sprinkle with sugar.
- Bake until golden brown, 20 to 25 minutes.