Celebrating Modern Jewish Living Through Food, Tradition, and Family
Buttery pastry and sweet and nutty filling make these Hungarian pastry crescents melt in your mouth.
The Backstory: These delicious little cookies are very similar to rugelach but their texture is a little more dense. Also, unlike many rugellach recipes, which call for rolling the dough into a circle and cutting it into triangular wedges, pizza style, my late cousin Shirlee Feldberg, preferred to roll this pastry very thin, and cut it into small squares before forming into crescent shapes. Also, please note that this dough needs to chill overnight in the refrigerator before you roll it out. More of the Backstory after the recipe…
Hungarian Pastry Crescents
For the Dough
- 1/2 cup vegetable shortening
- 1/2 lb. block of cream cheese, at room temperature
- 1 tsp. Kosher salt
- 2 cups flour
For the Filling
- 1/2 cup chopped nuts
- 3 tbsp. sugar
- 1/2 cup strawberry or raspberry preserves
- 1/2 tsp. cinnamon
Mix the dough ingredients together thoroughly and refrigerate overnight.
Preheat oven to 400 degrees.
Roll pastry very thin and cut into 2" squares.
Mix filling ingredients together. Put a spoonful of filling in center of square and roll up, curving into shape of a crescent.
Bake for 10 minutes at 400 - 425 degrees.
…The Backstory continues: The recipe was originally published in her Sisterhood’s Kosher cookbook from Congregation Shaarey Tfiloh, (Spring Valley, New York). Thank you to my cousin, Lennie Feldberg for permission to re-publish it here. I’m sure Shirlee would love knowing that her delicious confections live on.