1 (17 1/4 oz.) pkg. frozen puff pastry
1 egg, lightly beaten
1 tbsp. water
2 tsp. sugar

CHEESE FILLING:

1 (3 oz.) pkg. cream cheese, softened
3 tbsp. powdered sugar
2 tsp. cornstarch
1/2 tsp. grated orange peel
1/8 tsp. nutmeg

NUT FILLING:

1/4 c. ground pecans
2 tbsp. light brown sugar
2 tbsp. all-purpose flour
2 tbsp. butter, melted
1/2 tsp. cinnamon

Thaw pastry according to package directions.

Cheese Filling: In small bowl beat cream cheese until fluffy. Stir in next 4 ingredients. Set aside.

Nut Filling: In small bowl combine pecans, brown sugar, flour, butter and cinnamon. Set aside.

Preheat oven to 425 degrees. Grease 2 baking sheets.

Unfold sheets of pastry. On lightly floured surface with lightly floured rolling pin, roll one sheet of pastry into a 12 inch square. Cut into 9 (4 inch) squares. Cut squares diagonally from each corner 2 inches toward center. Spoon about 2 teaspoons of the cheese filling into center of each square. Fold one point of each of the cut corners into the center, forming a pinwheel. Press center of pinwheel lightly to seal. Place on baking sheet. Repeat with remaining pastry and nut filling.

In small bowl, combine egg and water. Brush each pinwheel with mixture. Bake 10 minutes or until puffed and golden brown. Cool on wire racks. Makes 18 pinwheels.