Tantalize your taste buds with a delightful journey into the world of Walnut Cheese Crescents, where buttery pastry embraces a creamy walnut filling, resulting in a symphony of flavors and textures. These bite-sized treats are not just any ordinary appetizer; they are culinary masterpieces that will elevate any gathering, from casual brunches to elegant soirées. With just a few simple ingredients and a touch of culinary magic, you can create these delectable crescents that will leave a lasting impression on your guests.
Uncover the secrets behind three irresistible variations of Walnut Cheese Crescents, each offering a unique twist on this classic recipe. Indulge in the timeless charm of the Original Walnut Cheese Crescents, where the harmonious blend of walnuts, cream cheese, and spices shines through. Embark on a tangy adventure with the Everything Bagel Walnut Cheese Crescents, where the nutty filling meets a vibrant explosion of savory flavors. Prepare to be amazed by the Sun-Dried Tomato Pesto Walnut Cheese Crescents, where the vibrant pesto adds a burst of freshness and Mediterranean flair. No matter your preference, each crescent promises an exquisite culinary experience that will delight and satisfy.
WALNUT-CARDAMOM CRESCENTS
Provided by Food Network Kitchen
Time 1h45m
Yield about 24
Number Of Ingredients 7
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the walnuts on a rimmed baking sheet. Bake on the lower rack until toasted, 10 to 12 minutes; let cool completely. Pulse the nuts in a food processor until finely ground. Add the flour and pulse to combine; set aside.
- Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, 2 to 4 minutes. Add 1/2 cup confectioners' sugar, the vanilla, cardamom and salt; beat until combined. Reduce the mixer speed to low and beat in the walnut-flour mixture until just incorporated. Cover the dough and refrigerate until slightly firm, about 30 minutes.
- Place the remaining 1 cup confectioners' sugar in a shallow bowl; set aside. Shape tablespoonfuls of dough into thin crescents and arrange 1 inch apart on 2 unlined baking sheets.
- Bake, switching the pans halfway through, until the cookies are golden on the bottom, 20 to 25 minutes. Let cool 5 minutes on the pans, then carefully transfer to the bowl of confectioners? sugar and gently roll to coat. Transfer to a rack to cool completely, then reroll in the confectioners? sugar.
CARDAMOM-WALNUT CRESCENTS
Provided by The New York Times
Categories dessert
Time 40m
Yield 2 dozen cookies
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Combine all dough ingredients in a food processor. Pulse until the dough resembles coarse meal. Then process continuously until it begins to gather together.
- Roll 2 teaspoons dough at a time into half moon shapes. Arrange on an ungreased baking sheet, 1 inch apart. Bake until firm to touch, about 18 to 20 minutes.
- Meanwhile, combine the vanilla sugar ingredients in a food processor until the vanilla bean is pulverized.
- When cookies are done, let them cool in the pan for 5 minutes before transferring to a rack. Sift the vanilla sugar over them immediately. Continue cooling for 15 minutes. The cookies may be stored in an airtight container up to 5 days.
Nutrition Facts : @context http, Calories 78, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 13 milligrams, Sugar 5 grams, TransFat 0 grams
VANILLA WALNUT CRESCENTS
Friends look forward to receiving a gift of these crescents. They're my all-time favorite cookies. The pastry is tender and flaky, and the vanilla flavor comes through beautifully. -Betty Lawton, Pennington, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk, sour cream and vanilla; add to crumb mixture and mix well. Cover and refrigerate for 4 hours or overnight., Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-in. circle. Combine the walnuts, sugar and cinnamon; sprinkle 1/4 cup over each circle. Cut each circle into 12 wedges., Roll up each wedge from the wide end and place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents. Whisk egg white until foamy; brush over crescents. Sprinkle with remaining nut mixture., Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 110 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 48mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
THREE-CHEESE CRESCENTS
Provided by Food Network Kitchen
Categories side-dish
Time 3h40m
Yield 24 rolls
Number Of Ingredients 19
Steps:
- Make the Basic Dinner-Roll Dough, using the Parmesan as the mix-in. Let rise as directed.
- Lightly coat 2 baking sheets with cooking spray. Turn the dough out onto a lightly floured surface and divide in half. Roll or stretch each half into a 12-inch round, about 1/4 inch thick. Brush each round with some of the beaten egg and sprinkle with the Havarti and Cheddar, leaving a 1-inch border. Lightly press on the cheese to ensure it sticks.
- Cut each round into 12 wedges with a pizza cutter or chef's knife. Starting from the wide ends, roll up each wedge. Place the rolls on the prepared baking sheets, bending the ends slightly to create a crescent. Loosely cover with plastic wrap; let stand until puffy, about 45 minutes.
- Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Combine the sesame seeds, poppy seeds and salt in a small bowl. Brush the crescents with the remaining beaten egg and sprinkle with the seed mixture. Bake, switching and rotating the baking sheets halfway through, until the rolls are golden brown, about 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
- Warm the milk and 1/2 cup water in a small saucepan or in the microwave until very warm (110 degrees F). Transfer to the bowl of a stand mixer fitted with the dough hook; mix in the sugar, yeast and 1 cup flour until combined but still lumpy. Let stand until the mixture is very bubbly, about 30 minutes.
- Add the butter, salt and 2 cups flour; mix on medium speed until smooth and elastic, 2 to 3 minutes. Mix in the eggs until combined, scraping the bottom and side of the bowl as needed. Add 1 1/4 cups flour and the mix-ins, if using; mix until the dough is smooth and starts to gather into a loose ball, about 4 minutes. The dough should be slightly sticky; if it's too wet, add the remaining 1/4 cup flour.
- Lightly oil a large bowl; scrape the dough into the bowl and turn to coat with the oil. Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours.
PECAN-CRANBERRY CREAM CHEESE CRESCENTS
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Beat the butter, cream cheese, 2 tablespoons sugar and the salt in a large bowl with a mixer on low speed until smooth and creamy, about 2 minutes. Add the flour and mix until crumbly, about 1 minute. Turn out onto a lightly floured surface and lightly knead with your hands to make a soft dough. Wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Make the filling: Put the dried cranberries and 1 tablespoon water in a medium microwave-safe bowl; microwave until plump, about 1 minute. Let cool. Stir in the pecans, the remaining 1/2 cup sugar and the cinnamon, then stir in the milk.
- Roll out the dough until 1/8 inch thick on a lightly floured surface. Cut out circles using a 3 1/2-inch-round cookie cutter. Gather the scraps; reroll once to cut more circles. Place a heaping teaspoonful of filling on the bottom third of each circle, leaving a small border. Brush the edges with a little milk, fold the dough over the filling and roll to enclose; pinch the 2 ends closed and bend into a crescent shape. Repeat with the remaining dough and filling.
- Arrange the cookies 1 inch apart on the baking sheets; brush with milk and sprinkle with sugar. Bake, switching the pans halfway through, until lightly browned, 15 to 20 minutes. Let cool completely on the baking sheets.
PRUNE AND WALNUT CRECENTS
Categories Food Processor Fruit Nut Dessert Bake Christmas Cream Cheese Prune Walnut Sherry Winter Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 5 dozen small pastries
Number Of Ingredients 16
Steps:
- Make pastry dough:
- Pulse butter, cream cheese, sugar, salt, and flour in a food processor just until a dough forms. (Do not overwork dough, or pastry will be tough.)
- Turn out dough onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough and form into 2 balls, then flatten each ball into a 6-inch disk. Chill disks, each wrapped in plastic wrap, until firm, at least 1 hour.
- Make filling:
- Pulse walnuts, prunes, sugar, cinnamon, and Sherry in food processor until nuts are finely chopped and filling forms a thick paste.
- Form and bake crescents:
- Preheat oven to 375°F.
- Roll out 1 disk of dough (keep the other chilled) into a roughly 14-inch round (about 1/8 inch thick) on a lightly floured surface with a floured rolling pin. Cut out rounds with floured cookie cutter. Chill scraps.
- Put 1/2 teaspoon of filling in center of 1 dough round. Brush some of egg wash halfway around pastry, near edge, then fold dough over filling, forming a half-moon shape. Pinch edges to seal. Make more crescents in same manner, rerolling scraps (but only once).
- Arrange crescents 1/2 inch apart on 2 buttered large baking sheets and lightly brush tops with egg wash. Bake, 1 sheet at a time, in middle of oven until tops are pale golden, 15 to 20 minutes. Transfer to racks to cool.
APPLE WALNUT CRESCENTS
A local apple orchard had a cook-off I wanted to enter, so I created these golden cinnamon crescents. They're a snap to assemble with convenient store-bought dough. -Karen Petzold, Vassar, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Unroll crescent roll dough and separate into 16 triangles. Combine sugar and cinnamon; sprinkle about 1/2 teaspoon on each triangle. Place an apple quarter near the short side and roll up. Place in a lightly greased 15x10x1-in. baking pan., Press walnuts and raisins if desired into top of dough. Drizzle with butter. Sprinkle with the remaining cinnamon-sugar. Bake 20-24 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 177 calories, Fat 10g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 243mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
CREAM-CHEESE WALNUT COOKIES
Package some of these buttery, nut-edged cookies in a pretty jar as a gift.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 7
Steps:
- Whisk together flour and salt in a large bowl; set aside. Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in sugar and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined (do not overmix). Mix in toasted walnuts.
- Transfer dough to a work surface. Divide in half; shape each half into an 8 1/2-inch long log about 2 inches in diameter. Wrap each log in parchment paper; freeze until firm, about 30 minutes or up to 2 weeks.
- Preheat oven to 350 degrees with racks in upper and lower thirds. Unwrap 1 log, and roll in 1/2 cup chopped walnuts, coating completely. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.
- Bake cookies, rotating halfway through, until golden around edges, 18 to 20 minutes. Let cool on sheets on wire racks. Repeat with remaining log and remaining 1/2 cup chopped walnuts.
WALNUT CRESCENTS
These flaky little crescents were passed on to me from my grandmother. Flour can vary add more or less depending on moisture in the air. Powdered Sugar is used for rolling. The amount can vary because you can roll as big (producing less in amount)or little (produced many little tasty treats)circles as you want.
Provided by Rita1652
Categories Breads
Time 1h25m
Yield 80 crescents, 80 serving(s)
Number Of Ingredients 15
Steps:
- Sift dry ingredients.
- Blend in Crisco or butter/Crisco mixture.
- Dissolve yeast in a little lukewarm water, add to flour mixture.
- lightly beat eggs.
- Add eggs and sour cream.
- Blend well and refrigerate over night. Dough will be moist and airy.
- Filling-Blend all ingredients together.
- To form---Take small (softball size is what I used) pieces of dough and roll out in powdered sugar (using as much sugar as needed about 1/2-1 pound) into a circle.
- Cut into 8 pie slices.
- Put filling on thick side and roll from large end to point.
- You can top the filling with some mini cips if desired.
- Place on a greased cookie sheet or parchment paper and top with cinnamon and sugar mixture adding crushed nuts if desired.
- Bake at 375 Degrees for 20-25 minutes.
Tips:
- Mise en Place: Before you start baking, make sure you have all the necessary ingredients and equipment ready. This will help you stay organized and ensure that you don't miss anything important.
- Use Fresh Ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your walnut cheese crescents. Look for walnuts that are plump and free of blemishes, and use cream cheese that is fresh and smooth.
- Chill the Dough: Chilling the dough before baking helps to prevent it from spreading too much in the oven. This will result in crescents that are flaky and tender.
- Bake Until Golden Brown: The crescents are done baking when they are golden brown around the edges. Keep an eye on them so that they don't overcook.
Conclusion:
Walnut cheese crescents are a delicious and easy-to-make appetizer or snack. They are perfect for parties, potlucks, or simply enjoying at home. With their flaky pastry and creamy, nutty filling, these crescents are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and impressive treat, give these walnut cheese crescents a try. You won't be disappointed!
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