CREAM CHEESE PASTRY:

1/2 lb. (2 sticks) butter
1/2 lb. cream cheese
1/2 tsp. salt
2 c. all-purpose flour, sifted

FILLING:

1/2 c. plus 2 tbsp. granulated sugar
3 tsp. cinnamon
3 tbsp. butter, melted
3/4 c. currants
5 oz. (1 1/4 c.) walnuts, finely chopped

GLAZE:

1 egg yolk
1 tsp. water

In a large bowl of an electric mixer cream the butter and cream cheese together until completely blended and smooth. Beat in the salt, and on low speed gradually add the flour. When dough is smooth, flour your hands lightly and form it into a short, fat roll. Cut the roll into four equal pieces. Form each piece into a round ball, flatten slightly, and wrap each individually in plastic wrap. Refrigerate the dough overnight.

Stir the sugar and cinnamon together and set aside. Place one ball of dough on a floured pastry cloth. With a floured rolling pin pound the dough firmly to soften it slightly. Roll out the dough (turning it over occasionally) into a thin circle. With a pastry brush, brush the dough with 1 tablespoon of the melted butter, then sprinkle with 1/3 of the currants and nuts. With the rolling pin, roll over the filling to press the topping slightly into the dough. With a long sharp knife, cut 12 pie shape wedges. Roll each wedge jelly-roll fashion, rolling from the outside toward the point. Then place each little roll, with point down, 1 inch apart on the cut foil. Repeat with remaining dough and filling.

IN a small cup, with a fork, stir the yolk and water just to mix. With a pastry brush, brush the glaze over the tops of the horns. Place on foil lined cookie sheets. Adjust two rack to divide the oven into thirds. Preheat oven to 350 degrees. Bake two sheets at a time for about 30 minutes until golden brown. Reverse the sheets top to bottom and front to back once to insure even browning. With a wide spatula immediately transfer the horns to racks to cool.