Recipe for Cream Cheese Crescents with Dried Fruit (dairy)   print

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This recipe comes from Simply Kosher by Ramona Bachman (Gefen Publishing House, Jerusalem, 1994).

Pastry
12 oz. (300 grams) butter
3 cups flour
1/2 tsp. salt
6 oz. (150 grams) cream cheese
Filling
3/4 cup dried apricots
1 cup dried dates
3/4 cup yellow raisins
1/2 tsp. cardamom
1 cup chopped nuts

* filling can also be used as a spread on bread or crackers

1. Cut butter into flour with a knife until it reaches a "gritty" texture.  Add the salt and cheese and roll into a ball. Chill for one hour.

2. Mix apricots, dates and raisins in a pot. Pour 1 cup water in and cook for 5 minutes. Cool the fruit, and then grind in a food processor. Add cardamom and chopped nuts. 

3. Roll the chilled dough between two layers of waxed paper until it is about 3 mm or 1/16 inch thick.

4. Use a glass to cut cookies into circles of about 5-6 cm or 3 inches in diameter.

5. Put a teaspoon of filling on each circle, and fold over to form a crescent. Pinch the sides closed.

6. Put the crescents on a baking tray covered with wax paper. Brush with a beaten egg. Bake at 400 degrees Fahrenheit for 20 minutes.

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