Recipe: Rugelach, Hungarian Kifli, Cream Cheese Crescents

Hi Johnita,

Here are three cookie recipes that fit your description. If you have any other details about the recipe to share please let us know.

1. Rugelach

2. Hungarian Kifli

3 cups flour
1 (8 oz.) cream cheese
1/2 lb. margarine or butter

Nut Filling:
1/2 cup milk
1/2 cup sugar
1 tbsp. butter
1 tsp. lemon juice or vanilla
1 lb. ground nuts

Heat milk. Add sugar, butter and lemon juice.

Make cookie dough:
Combine flour, cream cheese, and butter and form into 50 small balls. Chill dough balls several hours.

Make filling:
Heat milk. Add sugar, butter and lemon juice; remove from heat and stir in ground nuts.

Roll each ball flat on powdered sugar covered cloth or board. Put 1 teaspoon filling in center. Roll and turn ends slightly to have crescent shape. Place on greased cookie sheet.

Bake 12-15 minutes at 350 degrees. Remove from pan immediately.

3. Cream Cheese Crescents
Makes 64 cookies

1 cup butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 cups all-purpose flour
1/4 tsp. salt
3/4 cup finely chopped walnuts
1/2 cup sugar
1 1/2 tsp. ground cinnamon
Powdered sugar

Cream together butter and cream cheese. Add flour and salt. Mix well. Shape dough into 8 balls. Wrap each in plastic wrap and chill at least 2 hours.

Working with one ball at a time, roll ball into an 8 inch circle on a lightly floured surface. Cut into 8 wedges.

Combine walnuts, sugar, and cinnamon together. Sprinkle about 1/4 to 1/2 teaspoon of this mixture on each wedge. Roll up, starting at wide edge. Shape into a crescent. Place, point side down, on ungreased cookie sheet.

Bake at 350 degrees for about 12 minutes or until lightly browned. Cool and dust with powdered sugar.