Instructions: Beat cream cheese and butter in a bowl with an electric mixer on medium to high speed for 30 seconds. Beat in 2 T sugar and 2 T milk. Beat in as much of the flour as you can with the mixer. Stir or knead in remaining flour. (If you are using a kitchen-aid there is no problem with this step). Divide dough into four portions. If necessary, cover and chill for 1 to 2 hours or till easy to handle. Combine 2/3 c sugar, 1 1/2 t cinnamon, honey and lemon juice in a bowl.

Stir in walnuts. Set aside.

Roll one portion of dough on a lightly floured surface into an 8 inch circle.

Transfer the circle to an ungreased cookie sheet. Spread half of the nut mixture to within 1/2 inch of edges. Roll another portion of dough into an 8 in circle.

Place over the nut-topped circle. Seal edges with a fork. Brush with milk and sprinkle with a mixture of 1 T sugar and 1/8 t cinnamon. Repeat with remaining dough and filling. Bake in a 350 degree oven for 15-20 minutes or till edges start to brown. Cool on cookie sheet for 10 minutes or longer. Cut each round into 12 wedges. Transfer onto wire racks to cool completely.

Makes 24.

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