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Pear Crescent Cookies

 Pear Crescent Cookies
"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."
24 ServingsPrep: 20 min. + chilling Bake: 20 min.


  • 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

2 of 2

Pear Crescent Cookies (continued)

Directions (continued)

  • milk; drizzle over cooled cookies. Yield: 4 dozen.
Nutritional Facts: 1 serving (2 each) equals 178 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 119 mg sodium, 15 g carbohydrate, 1 g fiber, 3 g protein.