Description
Deliciously flaky crescent-shaped cookies filled with a sweet pecan mixture, perfect for any occasion.
Ingredients
Scale
- 8 ounces block-style cream cheese (room temperature)
- 8 ounces unsalted butter (room temperature)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup dark brown sugar
- 1 tablespoon ground cinnamon
- 1 cup chopped pecans (or walnuts)
- 1 large egg
- 1 tablespoon milk
Instructions
- Using a stand mixer or hand mixer, add cream cheese and butter to a bowl and beat until creamy and smooth.
- Add sugar, salt, and vanilla extract and mix until evenly incorporated. Add flour and mix on low until just incorporated (do not over-mix your dough).
- Empty dough out onto a well-floured surface and form into a ball. Cut dough into four quarters, form into discs, wrap, and refrigerate for 30 minutes.
- Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
- In a bowl, add dark brown sugar, cinnamon, and pecans. Stir to combine and set aside.
- Working with one ball of dough at a time, roll dough out on a floured surface into a 9-10 inch circle (the edges will be rough, this is fine). Lightly brush the circle with water, then top with a thin layer of pecan filling (about 1/4 of your filling on each circle), pressing gently to adhere to the dough.
- Slice each circle into four quarters, then slice each quarter into three even wedges (each circle makes 12 wedges total). Starting at the outside edge, roll each wedge up into a crescent shape. Place onto prepared baking sheet with the points sides facing down.
- In a small bowl, whisk your egg and milk to make an egg wash. Brush each crescent lightly with egg wash.
- Bake for about 18-22 minutes, or until cookies are lightly browned across the tops. Transfer to a wire rack to cool completely.
Notes
- Ensure butter and cream cheese are at room temperature for easy mixing.
- Chilling the dough helps to maintain its shape while baking.
- Feel free to substitute walnuts for pecans if desired.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 5g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg