202 crescent recipes

Cream cheese rugelach rolled with cinnamon-spiced walnuts. The flaky three-ingredient dough bakes into tender, buttery crescents in under 15 minutes.

Walnut snowball cookies rolled in powdered sugar then drizzled with melted chocolate. Buttery, melt-in-your-mouth shortbread crescents made with just six ingredients.

Pizza horns roll bread dough triangles around pizza sauce, mozzarella, pepperoni, and green pepper, then bake into golden crescent-shaped pinwheels. Party-perfect handheld pizzas with frozen dough.

Buttery German almond crescents dusted with powdered sugar, made with ground almonds and double extracts for a melt-in-your-mouth holiday cookie.

Lean caribou strips seared fast in sesame oil and smothered in a from-scratch black bean sauce spiked with ginger, garlic, and chile. Swap in venison or beef if caribou isn't in your freezer.

Cream cheese rugelach filled with cinnamon sugar, walnuts, and raisins rolled into flaky crescent pastries. A classic Jewish bakery cookie with a tender, buttery dough.

Rugelach with fruit jam are traditional Jewish crescent cookies rolled with cream cheese pastry around apricot or raspberry jam, cinnamon sugar, raisins, and walnuts. A Hanukkah favorite.

Hoernchen are German almond crescent cookies made with ground almonds, butter, and vanilla, dipped in colored sugar or sprinkles for a festive holiday cookie.

Kasseropites are Greek cheese-filled crescents with kasseri, fresh tomatoes, and basil wrapped in homemade olive oil pastry. A golden, hand-shaped vegetarian appetizer dusted with paprika.

Eastern European poppy seed crescents made from rich yeast dough filled with a sweet cinnamon-lemon poppy seed paste, brushed with egg wash and topped with chopped nuts.

Homemade rugelach filled with ground walnuts, raisins, cinnamon, and sugar, rolled into crescent shapes from a buttery honey-enriched dough. A classic Jewish bakery cookie.

Butter horn pastries with orange marmalade filling, made from a tender yeast dough with cream. Shaped into crescents and baked to a delicate golden brown.

Homemade butterhorn rolls shaped into buttery crescents from a soft yeasted dough with eggs, milk, and shortening. Light, flaky, and golden after a double rise.

Honey-almond rugelach are flaky cream cheese crescents rolled around honey-spiced almonds and dried cherries. A Jewish bakery classic with a sweet golden bite.

Kasseropi are Greek cheese crescents filled with kasseri cheese, fresh tomatoes, and basil in handmade olive oil dough. A golden, flaky vegetarian appetizer baked until bubbly.

Traditional Christmas stollen with candied citron, cherries, almonds, raisins, and lemon zest folded into a rich, buttery yeast dough shaped into crescents and drizzled with icing.