DOUGH:

1/2 lb. cream cheese
1/2 lb. butter
2 c. flour

FILLING:

1 c. sugar
2 tsp. cinnamon
1 c. chopped nuts

Cut cream cheese and butter into flour. Mix by hand. Refrigerate one hour wrapped in plastic wrap. Divide into three balls. Roll out each ball (on filling sprinkled on pastry board) into a circle. Cut into sixteen pie shaped wedges. Sprinkle some filling on sheet. Roll up from wide end to center. Place seam side down on ungreased cookie sheet. Bake 350 for 20 minutes.