Preparation info
  • Makes


    • Difficulty


    • Ready in

      1 hr 20

Appears in
American Baking

By Patricia Lousada

Published 1986

  • About

These traditional Jewish-American cookies are made with a flaky cream cheese pastry, filled with cinnamon and nuts and shaped into small crescents.


For the cream cheese pastry

  • 200 g (7 oz) packaged cream cheese, softened
  • 200 g (


In a large mixing bowl, using a wooden spoon, cream the butter and cheese together until soft and well blended. Stir in the sugar and then sift the flour over the bowl and mix it in to form a dough. Gather the dough up and form it into 2 balls. Wrap each in cling film and refrigerate for at least 30 minutes.

Meanwhile mix all the filling ingredients together, and preheat the oven.