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"These are our favorite cookies. We received this recipe while in England and they are delicious!"
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servings 400 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 145 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Mix together flour, eggs, cream cheese and butter. Mix until well blended and refrigerate until firm.
  2. To make Filling: Grind walnuts very fine or put finely chopped nuts between pieces of wax paper and roll with rolling pin to mash them. Put mashed nuts in a saucepan with evaporated milk, sugar and vanilla. Boil until mixture becomes thick. Simmer on low heat.
  3. Roll out small pieces of dough in confectioner's sugar. Put a small amount of filling on each piece and roll up; shape each into crescent shape. Bake at 350 degrees F (180 degrees C) on greased cookie sheets for about 20 minutes.


  1. 12 Ratings

Most helpful positive review

This was a little bit more labor intensive, but most definitely worth the time. I rolled the dough thinly and cut it into triagle shapes (about 2"x2"x2") and spread the filling onto the triagles...

Most helpful critical review

The walnut filling was really good once it was baked, but the dough was too thin. All the cookies flattened and spread out over the cookie sheets into a giant mess of a cookie to scrape off onto...

This was a little bit more labor intensive, but most definitely worth the time. I rolled the dough thinly and cut it into triagle shapes (about 2"x2"x2") and spread the filling onto the triagles...

5 stars for taste, 2 for instructions. The instructions from the "Waser Kipfels" recipie work for this one though... for example, cooking the walnut/milk mix on medium heat while stirring consta...

These are my favorite cookies! When making them, I roll the dough out into a circle, and cut it like a pizza! I usually get 6 or 8 triangles of dough with each circle.

Just like my grandmothers!!She taught me how to make these when I was a child and the recipe never got written down but this is it. The only thing I changed was adding a pinch of salt to the dou...

The very best cookie,I've looked for this recipe for years !! They used to sell them at a bakery when I was growing up in Wisconsin. All the other recipes I've tried had a raw filling. this is t...

Very good cookie. Instructions for rolling and shaping were a bit vague so my wife and myself ended up making all different shapes and sizes from nice crescent shaped to rectangular anywhere fr...

These are SO good but difficult to make. I've made two batches. As I made the first batch, I told myself I would never make these again (they are difficult and take lots of time and patience) ...

This is an incredible recipe. My only concern is that the recipe didn’t specify how thick to roll the dough. The dough ended up rolling out to about 1/16 of an inch with two to three passes of...

Little unsure why this is called a cookie, I'd call it a pastry myself. Regardless, the taste is to die for, but I'm still having serious trouble working out how to roll them up so they make a c...

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