"I first made these crescent-shaped cream cheese cookies—traditionally called 'rugalach'—for my Jewish son-in-law," says Carolyn Hayes of Marion, Illinois. "We all loved their wonderful texture. The diced pears rolled up inside are unexpected, delightful surprise."
- 1 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 2 cups all-purpose flour
- 1/8 teaspoon salt
- 1/4 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup diced peeled pears
- 1/2 cup finely chopped walnuts
- 3/4 cup confectioners' sugar
- 2 tablespoons milk
- In a large bowl, cream the butter and cream cheese until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle. Combine brown sugar and cinnamon; set aside.
- Divide the dough into fourths. On a floured surface; roll out each portion into a 12-in. circle. Cut into 12 wedges. Place about 1/4 teaspoon cinnamon-sugar at the wide end of each wedge. Top with 1/2 teaspoon each pears and walnuts.
- Roll up, beginning at wide end. Place pointed side down 2 in. apart on ungreased baking sheets; curve ends to form a crescent.
- Bake at 375° for 16-19 minutes or until lightly browned. Immediately remove to wire racks. Combine confectioners' sugar and milk; drizzle over cooled cookies. Yield: 4 dozen.
Originally published as Pear Crescent Cookies in Taste of Home June/July 2001, p65
Reviews for Pear Crescent Cookies
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review