Hungarian Walnut Crescents

Combine butter and cream cheese in the bowl of a stand mixer until they have achieved a pale yellow hue and a smooth consistency. Gradually incorporate 2 cups of flour into the mixture, continuing to blend until the resulting dough is excessively thick for the mixer's capabilities. Manually combine the remaining 2 cups of flour with the butter mixture and knead until the dough is easy to shape into a ball. Place the dough in a bowl, cover it with plastic wrap, and refrigerate for 8 hours or overnight to allow the ingredients to mature.

To prepare the oven, preheat it to 375 degrees F (190 degrees C). In a separate bowl, combine walnuts and sugar. Introduce milk into the walnut mixture, stirring until it forms a uniform paste.

Transfer the dough to a floured surface and roll it out to your desired thickness. Cut the dough into 2-inch squares, taking care not to cut yourself on the sharp edges. Place approximately 1 teaspoon of walnut filling at the center of each square, then roll the dough from one corner to the other around the filling, forming a tight seal. Arrange the sealed squares on a baking sheet.

Bake the pastries in the preheated oven for 10 to 15 minutes, or until they have achieved a light brown color.