Beat together butter, cream cheese and sugar in a large mixing bowl until smooth.

In a separate bowl, whisk gfJules™ flour and salt, then stir into the cream cheese mixture until a smooth dough is formed.

Wrap the dough in plastic wrap and chill for at least 2 hours or overnight. Chilling the dough will help it be less sticky and easier to work with.

Preheat oven to 350°F.

Prepare two baking sheets by lining with parchment paper and setting aside.

Dust a clean counter or pastry mat well with more gfJules™ flour or cornstarch. Divide the dough in half and re-wrap one half, returning to the refrigerator.

Roll out the other half to a thickness of 1/8 inch. Cut strips as wide as your apple slices. Cut each strip into elongated triangles, at least 8-9 inches long (the longer the triangle of dough, the more times it will wrap around the apple, so decide if you want more pastry or more apple in each baked crescent).

Brush each triangle with melted butter, then lightly sprinkle with brown sugar, cinnamon and pecans, if using (see photo for amount to sprinkle). Lay one apple slice at the wide end of each triangle and begin rolling the dough up around the apple like a log. If there is extra dough on the ends extending beyond the apple slice, curl it around to form a crescent shape. Transfer to the parchment-lined baking sheet, brush with milk and sprinkle with Demerara sugar, if desired. Repeat with remaining dough and apples, gathering up any scraps of dough and re-rolling, if necessary.

Bake for 12-14 minutes, or until lightly browned.

Remove to cool on wire racks. Serve on their own or with ice cream or yogurt.

Makes 16-20 crescent rolls, depending on size.