• Prep Time: 45 mins
  • Cooking Time: 20 mins
  • Serves: 20

Walnut Crescent

  • Recipe Submitted by on

 Ingredients List

  • ½ cup butter, at room temperature
  • ½ cup ricotta cheese (I used whole milk)
  • ¼ tsp. salt
  • 1½ cup all-purpose flour
  • ½ cup walnuts, toasted and chopped
  • ⅓ cup granulated sugar
  • 2 Tbsp. peach preserves
  • ½ tsp. orange zest, chopped
  • ¼ tsp. ground cinnamon
  • 1 egg


In a large mixing bowl, beat butter, ricotta, and salt with hand held mixer until smooth. Gradually add flour on low speed until combined. Dough will be very crumbly. Using your hands, form the dough into a ball. Cover and refrigerate for no more than 1 hour.
Preheat the oven to 375F. Lightly spray baking sheet with non-stick cooking spray.
On a lightly floured surface, roll out the dough into a square, until ½-inch thick (it does not have to be a perfect square). Trim the uneven edges with scissors or a knife.
Cut the dough into 3-inch wide strips and then cut the strips into 3-inch squares. You can use a rolling pin to even out the individual dough squares if you find them imperfect or thicker than you want.
In a small bowl, combine the walnuts, sugar, peach preserves, orange zest, and cinnamon.
Spoon 1 rounded teaspoon of the filling into the center of each square. (If you find you have leftover filling, go back and fill in the squares with the rest of the filling.) Fold two opposite corners to the center, overlapping and pressing to seal (moisten the tips of dough with water to seal, if necessary).
Place on the prepared cookie sheet, curving slightly into crescents.
In a small bowl, whisk together the egg and 1 tablespoon water until frothy; brush cookies lightly with egg mixture.
Bake 15-20 minutes or until golden. Transfer to a wire rack to cool.

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