Crescent Jam and Cheese Cookies
I’m not sure I would call these cookies (instead of pastries), but I will not hesitate to call them AMAZING.
The flaky pastry dough is very reminiscent of (if not identical to) another favorite “cookie” of mine, rugelach. I don’t know what chemical reactions occur between the cheese and butter at 400 degrees, but they just happen and give you wonderfully light and flakey croissant-like layers (but without all the intensive work). WIN.
These “cookies” are infinitely adaptable to your taste preferences because you can fill them with any sweet or savory ingredient(s) that strikes your fancy. My fancy this time? Nutella. And raspberry preserves.
The raspberry preserves were a little messy… it didn’t want to stay in the dough. Or perhaps I (as usual) was a tad bit over-generous with the portion of filling.
And this has been a familiar scene lately with all the snow that fell this week, though I can happily say that I love the results of a dusting of powdered sugar in my kitchen so much more than the consequences of a snowstorm in Boston (brown slush and ice until April).
Oh, hello delectable flakey layers. Thank you for being so addictive.
