Apple-Walnut Cinnamon Crescent Cookies
- parttimehomecook
- Jun 28
- 2 min read
Updated: Oct 12
These apple-walnut cinnamon crescents are a piece of my baking story. Soft, buttery, and filled with cozy flavors, they’ve been my go-to cookies for as long as I can remember.
If you’ve known me in person, you’ve probably had one of these — at work, during a coffee break, or at one of our family gatherings. I used to bake them for almost every occasion, and they never lasted long. The dough is tender thanks to a touch of yogurt, and the filling tastes like a little spoonful of apple pie wrapped in the gentlest pastry.
They bake up light and golden, then get a generous dusting of powdered sugar for that comforting, old-fashioned touch. Perfect with tea, coffee, or as a sweet pause in the middle of the day, these cookies always feel like home.
Ingredients
For the dough:
3 cups sifted all-purpose flour
250g unsalted butter, at room temperature
1 tablespoon plain yogurt (drain any excess liquid)
2 teaspoons baking powder
½ cup powdered sugar
Optional: ½ teaspoon vanilla extract
Pinch of salt
For the filling:
3 apples, peeled and grated
½ cup granulated sugar
1 teaspoon ground cinnamon
2 handfuls crushed walnuts
To finish:
Powdered sugar for dusting
Instructions
Cook the grated apples and sugar over medium heat until soft and the liquid evaporates. Stir in cinnamon and crushed walnuts. Let the mixture cool completely.
In a mixing bowl, knead together the flour, butter, yogurt, baking powder, powdered sugar, salt, and vanilla (if using) into a soft dough.
Divide the dough into 5 balls. Roll each into a circle and cut into 6 wedges. Place a spoonful of filling on the wide edge of each wedge and roll into a crescent shape.
Bake in a preheated conventional oven at 180°C (350°F) for 25–30 minutes, or in a fan-forced oven at 160°C (320°F) for 20–25 minutes, until lightly golden.
Let cool completely and dust generously with powdered sugar before serving.
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