Preparation info
  • Makes

    Forty-Eight to Sixty

    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

These crisp, flaky cookies, rolled around a sweet filling, resemble snakes or croissants. They are thought to have come from Poland where they are a traditional sweet treat at Chanukkah. They are very popular in the United States, especially made with chocolate chips.


  • 115 g/4 oz/½ cup unsalted (sweet) butter
  • 115


  1. To make the pastry, put the butter and cheese in a bowl and beat with an electric mixer until creamy. Beat in the sugar, egg and salt.

  2. Fold the flour into the creamed mixture, a little at a time, until the dough can be worked with the