In large bowl, beat cream cheese, butter and 1 tablespoon granulated sugar with electric mixer on medium speed until fluffy.

On low speed, gradually beat in flour.

On large piece of plastic wrap, form dough into 10×5-inch rectangle.

Wrap in plastic wrap; refrigerate until firm, about 1 hour.

Meanwhile, in 2-quart saucepan, stir together dates, ½ cup water and 2 tablespoons granulated sugar.

Heat to boiling.

Reduce heat to low; cook 5 to 8 minutes, stirring constantly, until thickened.

Cool 5 minutes.

Stir in orange peel, vanilla and walnuts; set aside.

Heat oven to 325°F.

Line 2 cookie sheets with cooking parchment paper.

Cut dough in half into 2 squares.

On floured surface, roll 1 square of dough into 10-inch square.

Using fluted pastry wheel, cut into 5 rows by 5 rows to create 25 (2-inch) squares.

Spoon 1 teaspoon date mixture onto center of each 2-inch square.

Bring 2 opposite corners of dough together, partially overlapping and covering date mixture.

Using fingers dipped in water, press dough to seal.

On cookie sheets, place dough wraps 1 inch apart.

Repeat with other half of dough and remaining date mixture.

In small bowl, beat egg white and 1 tablespoon water; brush onto dough wraps.

Sprinkle with coarse sugar.

Bake 13 to 15 minutes or until edges begin to turn light golden brown.

Cool 2 to 3 minutes; remove from cookie sheets to cooling racks.