Cream Cheese Crescents are a delightful treat that combines a tender, flaky pastry dough with a sweet and nutty cinnamon-sugar filling. These crescents are easy to make, using simple ingredients like cream cheese and flour to create a rich, buttery dough that bakes up light and crisp. Rolled into crescent shapes and dusted with powdered sugar, they are a perfect snack for holidays, gatherings, or even as an afternoon treat.
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Cream Cheese Crescents
Food History
Oleo, short for oleomargarine, was first created in France in the late 19th century as a butter substitute. It was invented by French chemist Hippolyte Mège-Mouriès in 1869 as a cheaper alternative to butter, which was expensive and not always readily available. Oleo became popular in Europe and later in the United States, especially during the World Wars and the Great Depression, when food shortages made butter scarce. Margarine was made primarily from vegetable oils, such as soybean or corn oil, making it more affordable than butter.
During the mid-20th century, oleo was a common ingredient in American kitchens, particularly for baking. It provided the fat necessary for tender baked goods, and because it was less expensive than butter, it became a staple in recipes like this one. Margarine is still widely available today, but its role in baking has diminished as butter has regained popularity.
The best substitute for oleo in this recipe would be unsalted butter, which will give the dough a richer flavor and a more tender texture. If you’re looking for a more affordable option, modern margarine or even vegetable shortening can be used, though the flavor and texture will be slightly different. Butter tends to create a more flavorful and flaky result, while margarine or shortening may produce a softer texture.
Cream cheese cookies—like cheesecake and cookies had a delicious little baby. View all our Cream Cheese Cookie recipes.
Timeline
- 1869: Oleo (margarine) is invented by Hippolyte Mège-Mouriès as a butter substitute.
- World War I & II: Oleo becomes a staple during butter shortages.
- Mid-20th century: Oleo is widely used in American kitchens for baking and cooking.
- Present day: Butter is more commonly used, but margarine and shortening remain affordable substitutes.
Recipe Discussion
The recipe for Cream Cheese Crescents uses oleo (margarine) and cream cheese to create a rich, tender dough. Combining these two fats ensures the dough is flavorful and easy to handle. When mixed with flour and salt, the dough forms a soft, pliable texture perfect for rolling out into crescents. After chilling, the dough is easier to work with and holds its shape well when baked, resulting in a light, flaky pastry.
While oleo is specified in the recipe, unsalted butter is the best substitute for modern bakers. Butter adds a rich, creamy flavor and enhances the flakiness of the crescents. If using margarine or shortening, the texture may be slightly softer, and the flavor will be milder than butter, but these are still viable options. Be sure to use unsalted butter to control the salt content in the dough.
The recipe calls for flour, and all-purpose flour is the best choice. All-purpose flour provides the right balance of structure and tenderness in the dough. Its moderate protein content makes it ideal for pastry doughs like this one. Higher protein flours, like bread flour, would result in a tougher dough, while cake flour may make the dough too delicate. Stick with all-purpose flour for the best results, as it will give the crescents the perfect light and flaky texture.
The filling for these crescents consists of finely chopped nuts, sugar, and cinnamon, which are sprinkled onto each wedge of dough before rolling it into a crescent shape. This classic combination of flavors gives the crescents a warm, nutty sweetness. The nuts provide texture and crunch, while the cinnamon adds warmth and spice. The final touch is rolling the baked crescents in powdered sugar, giving them a delicate sweetness and a festive finish.
Preparation Tips
To ensure your Cream Cheese Crescents turn out perfectly, here are some tips:
- Butter vs. margarine: If you substitute butter for oleo, use unsalted butter to keep the dough tender and flavorful. Butter will provide a richer taste and a slightly flakier texture than margarine.
- Chilling the dough: After shaping it into balls, chill it for at least two hours. Chilling helps the dough firm up, making it easier to roll out and shape without sticking.
- Flour choice: Stick with all-purpose flour for the dough. It strikes the right balance between structure and tenderness, allowing the crescents to bake up light and flaky.
- Filling evenly: When sprinkling the nut and cinnamon-sugar mixture onto the dough wedges, try to distribute it evenly so each crescent gets a balanced filling.
- Rolling the crescents: Roll the dough from the wide end of each wedge towards the point to create the crescent shape. Place the crescents point-side down on the baking sheet to prevent them from unrolling during baking.
- Powdered sugar finish: After baking, roll the warm crescents in powdered sugar for a light, sweet coating. If you prefer a lighter dusting, sprinkle the sugar over the top with a fine-mesh sieve.
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- Rolling pin: A good rolling pin will help you roll the dough evenly for these crescents.
- Baking sheet: Use a quality baking sheet to ensure even browning and baking of the crescents.
- Pastry brush: A pastry brush can help you dust off any excess flour or apply melted butter to the dough if desired.
Serving Suggestions
Cream Cheese Crescents are versatile and can be enjoyed in various ways. Here are some serving ideas:
- With coffee or tea: These crescents are perfect for serving with a hot cup of coffee or tea, making them a lovely treat for an afternoon break or after-dinner dessert.
- Holiday treat: Cream Cheese Crescents are a delightful addition to cookie platters. Their powdered sugar coating gives them a festive look, perfect for Christmas or other special occasions.
- Brunch spread: Serve these crescents as part of a larger brunch spread alongside fruit, yogurt, and savory items for a balanced meal.
- With fruit preserves: Pair these crescents with your favorite fruit preserves or jams for an extra burst of sweetness.
A Timeless Treat with a Buttery Twist
Cream Cheese Crescents are a delightful, flaky pastry combining rich dough with a sweet, nutty filling. The combination of cream cheese and butter or margarine creates a tender and flavorful dough. Rolling the crescents in powdered sugar after baking adds a sweetness that complements the warm cinnamon and nut flavors. Whether served at a holiday gathering, brunch, or enjoyed with a cup of coffee, these crescents will surely become a favorite in your kitchen.
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Cream Cheese Crescents Recipe
Cream Cheese Crescents
Ingredients
- 1 cup oleo
- 8 ounces cream cheese, softened
- 2 cups flour
- 1/4 teaspoon salt
- 3/4 cup nuts, finely chopped
- 1/3 cup sugar
- 1 1/2 teaspoons cinnamon
- Powdered sugar
Instructions
- Combine the oleo and cream cheese
- Blend well
- Mix the flour and salt
- Add the flour mixture to the cream cheese mixture
- Mix well
- Shape dough into 9 balls
- Wrap in plastic and chill for 2 hours
References Used