Instructions

1. Remove dough from fridge if refrigerated, and allow it to come to room temperature.
2. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
3. Roll the dough out into a 1/4″ thick rectangle roughly about 8×12″, then cut the edges off to be sure each edge is straight.
4. Cut strips into the sides of the dough at a downward slope. You can either discard of the top piece of the dough or save it with the other scraps for another recipe.
5. Spread in the cream cheese and jam, then sprinkle it with walnuts.
6. Note: I would suggest you assemble the whole thing on parchment paper to save you the stress of transferring it over. I made the mistake of not doing that!
7. Fold the bottom flap up, sealing the sides. Take the first strip of pastry on the right and cross it over, then seal the end by pressing it into the other side. Repeat this on alternating sides until you are left with 2 strips of dough (see photos for reference).
8. Tightly tuck the last two strips over, trying your best to seal the end (like the first bottom piece we folded over). Brush with almond milk.
9. Carefully place onto a baking sheet.
10. Bake for 40 minutes or until golden.
11. Cool and top with icing of choice 🙂 I made a simple icing with vegan powdered sugar and water.