Cream cheese bagels with pecan and cranberry filling

Ingredients:

• 165 g butter
• 110 g of cream cheese
• 0.5 cup + 2 tablespoons sugar + extra for sprinkling
• 1/4 teaspoon salt
• 1 and 3/4 cups premium flour + extra for dusting
• 0.5 cup dried cranberries, chopped
• 1 cup pecans, finely chopped
• 0.5 tsp ground cinnamon
• 3 tbsp. milk

Preparation:

1. In a large bowl, combine the butter, cream cheese, 2 tablespoons sugar, and salt. Beat with a mixer on low speed until smooth, about 2 minutes. Add the flour and mix until crumbly, about 1 minute. Turn out onto a lightly floured surface and knead lightly with your hands until a soft dough forms. Wrap in plastic wrap and refrigerate until completely set, at least 1 hour or overnight.
2. Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
3. Prepare the filling:
   
   Place the dried cranberries and 1 tablespoon water in a medium microwave-safe bowl; microwave until the cranberries plump up, about 1 minute. Let cool. Stir in the pecans, the remaining 1/2 cup sugar, and cinnamon, then add the milk.
4. On a lightly floured surface, roll out the dough to a thickness of 0.3 cm. Using three 9 cm round cookie cutters, cut out circles from the dough. Gather the scraps and roll out again to cut out more circles. Spoon 1 heaping teaspoon of filling onto the bottom third of each circle, leaving a small border. Brush the edges with a little milk, fold the dough over the filling, and roll it up to form a crescent shape. Repeat with the remaining dough and filling.
5. Place cookies 2.5 cm apart on baking sheets; brush with milk and sprinkle with sugar. Bake, rotating the baking sheets halfway through, until golden brown, 15-20 minutes. Let cool completely on the baking sheets.