Braided Walnut Pastry

Prepare all the ingredients.

To make the pastry, place the flour and salt in a food processor and pulse to mix. Add the cubed butter and pulse until the pieces are pea-sized.

Add the sour cream and pulse to form a sticky dough. Wrap the dough tightly in plastic wrap and refrigerate for 8 hours or overnight.

Preheat the oven to 190°C (375°F) and line a large baking sheet with parchment paper.

To make the filling, place the egg yolk in a medium bowl and set the egg white aside for later. Add the softened cream cheese, brown sugar, and cinnamon to the bowl and beat with an electric mixer until smooth.

Stir in 1 cup of the toasted walnuts until well combined.

Divide the chilled dough in half.

Roll each piece of dough into a 10x12-inch rectangle on a lightly floured surface.

Spoon half of the filling along the center 4 inches of each rectangle, then cut the unfilled pastry on both sides into 8 horizontal strips. Working from top to bottom, fold each strip over the filling, alternating sides. Press to seal the ends and tuck under. Arrange the braids on the prepared baking sheet.

Beat the egg white and 1 tablespoon of water together until smooth, then brush it evenly over each braid. Bake the pastries in the preheated oven until golden brown, about 30 to 35 minutes. Cool them on the baking sheet for 30 minutes.

While the pastries are cooling, make the glaze by mixing the confectioners' sugar and 2 tablespoons of water in a small bowl until smooth and thin enough to drizzle. Spoon or drizzle the glaze over the cooled pastries and sprinkle with the remaining 1/4 cup of walnuts.