Combine cut up butter and flour with a pastry blender till it resembles coarse crumbs. Cut in the cream cheese and again with the pastry blender blend until crumbly. Then bring the dough together with your hands and knead a few times to form a soft smooth dough. (instead of using a pastry blender you could use a food processor). Wrap in plastic wrap and refrigerate for approximately 30 minutes to an hour.

While dough is in the refrigerate start to prepare your filling.

FOR THE SWEET FILLING

In a small bowl add the brown sugar, nuts, cinnamon and cocoa stir to combine.

FOR THE SAVORY FILLING

In a small bowl add chopped broccoli,pinch of salt and a drizzle of olive oil, stir to combine. Keep the shredded mozzarella separate.

Pre-heat oven to 350° (180° celsius)

Remove dough from the refrigerator, separate dough into two parts, roll out one part at a time on a flat surface dusted with flour, roll into a circle about 10 " (25 centimeters) (or as close to a circle as you can get), for the sweet filling, spread the circle with a thin layer of jam and sprinkle with the brown sugar mixture, pat down firmly and then cut the circle in 9 or 10 wedges, for the savory, I cut the circle into wedges first and then one wedge at a time I added some shredded cheese, broccoli, and a bit more cheese, roll each wedge (sweet and or savory) starting with the large edge to the point. Lightly grease two cookies sheets or line with parchment paper. Place crescents on the sheets and brush lightly with a beaten egg. Bake for approximately 20-25 mintues or until golden. Serve warm. Makes 18 crescents. Enjoy!