Crystallized ginger and shredded coconut add a delightful twist to this traditional Jewish cookie. The savoury cream cheese dough complements the sweet jam filling, which caramelizes nicely as the pastries bake.
- Portion size 36 servings
- Credits : Canadian Living: Holiday Baking 2014
Ingredients
Filling:
Method
In large bowl, beat cream cheese with butter until fluffy; beat in sugar and vanilla. In separate bowl, whisk flour with salt; stir into cream cheese mixture in 2 additions just until combined. Shape into 3 discs. Wrap in plastic wrap; refrigerate for 30 minutes.
Filling: Meanwhile, in bowl, stir together coconut, jam, brown sugar, crystallized ginger, cornstarch and fresh ginger.
Working with 1 disc at a time, roll out dough between parchment paper into 11-inch (28 cm) circle. Spread one-third of the filling evenly over dough, leaving 1/2-inch (1 cm) border uncovered. Cut into 12 wedges. Starting at wide end, roll up each wedge toward centre, pressing tips to secure. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Refrigerate until firm, about 20 minutes. Repeat with remaining dough and filling. (Make-ahead: Freeze on sheets until firm, about 1 hour. Store in airtight container for up to 1 month. Thaw completely before baking.)
Whisk egg yolk with 2 tsp water; brush over crescents. Bake, 1 sheet at a time, in 350°F (180°C) oven until golden, about 25 minutes. Let cool on pans for 1 minute; transfer to racks to cool completely. (Make-ahead: Store in airtight container for up to 24 hours.)
Nutritional facts per cookie: about
- Sodium 77 mg
- Sugars 11 g
- Protein 2 g
- Calories 138.0
- Total fat 8 g
- Potassium 114 mg
- Cholesterol 23 mg
- Saturated fat 5 g
- Total carbohydrate 17 g
%RDI
- Iron 8.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 6.0
- Vitamin C 3.0
