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Mini croissant cookies with a walnut cinnamon filling

Cinnamon Walnut Croissant Cookies

Cinnamon Walnut Croissant Cookies also known as rugelach or rogaliki are buttery and flaky little morsels rolled in a walnut, sugar and cinnamon mixture.
Course Dessert
Cuisine American
Keyword cinnamon cookie, Cornetti, croissant cookie, nut cookie, pastry cookie
Prep Time 30 minutes
Cook Time 24 minutes
Shaping filling and rolling the cookies 1 hour 30 minutes
Servings 128 cookies
Calories 74kcal


  • Two 14x20 baking sheets or Four 11x17 baking sheets
  • Pizza cutter to slice dough into wedges


Croissant Cookie Dough

  • 454 grams butter softened
  • 1/3 cup granulated sugar
  • 2 egg yolks from large eggs
  • 500 mL sour cream
  • 4 cups all purpose flour
  • 1/4 teaspoon salt I used fine sea salt

Walnut Sugar and Cinnamon Mixture

  • 1 ¼ cup walnuts
  • 1 ¼ cup granulated sugar
  • 3 teaspoons cinnamon (corrected a typo Dec 17, 20)
  • 2/3 cup melted butter
  • powdered sugar for dusting over the baked cookies


Croissant Cookie Dough

  • In the bowl of a stand mixer, cream the butter for 30 seconds.
  • Mix in the sugar, while beating for about 1 minute till light and fluffy.
  • Next, mix in the egg yolks and sour cream till well incorporated. (It will look curdled and that's fine)
  • Switch to "stir mode" on the stand mixer and stir in the flour and the salt until the flour is thoroughly combined. (If not using a stand mixer, stir with a wooden spoon)
  • Divide the dough in half then each half into 4 pieces.
  • So you'll end up with 8 pieces of dough.
  • Wrap each piece in cling wrap and refrigerate for at least 2 hours. Or chill overnight.
  • Meanwhile prepare the cinnamon, sugar and nut mixture.

Walnut Sugar and Cinnamon Mixture

  • In a food processor, pulse together the walnuts, granulated sugar and cinnamon, until you have a very fine mixture.
  • Divide the mixture equally in 2 separate bowls. (you'll be using 1 cup of mixture for each 4 discs of dough) This will ensure it's evenly divided.
  • Set the mixtures aside till you're ready to roll and shape the croissant cookies.

Filling the Croissant Cookies

  • Working with one disc of dough at a time, on a lightly floured work surface, roll out the dough into a 10 inch round circle. (To facilitate rolling flour your rolling pin as well)
  • Brush the rolled out dough with some of the melted butter making sure to brush the entire surface.
  • Top with a sprinkle of cinnamon and nut mixture over the buttered dough. (for each disc of rolled out dough, I sprinkle about 4 generous tablespoons of cinnamon nut mixture)
  • Cut the dough in a criss cross pattern of 4 equal wedges and then each wedge in 4 triangle slices. (you'll end up with 16 wedges)
  • Starting at the wide end, roll up each wedge into a crescent roll.
  • Transfer the cookies to parchment lined cookie sheets, placing them 1 inch apart.
  • Repeat with the remaining dough.
  • Bake in a preheated oven at 350 degrees F, for about 22 to 25 minutes or til golden brown in colour.
  • Allow the cookies to cool before dusting with the powdered sugar.


Note: Prepping the dough and the nut filling should take approximately 30 minutes.
Chilling time: Minimum 2 hours or even overnight if planning ahead.
Rolling and filling the cookies: The entire batch takes me approximately 1 hour and 30 minutes to roll out, fill the cookies with nut mixture, cutting into wedges and finally rolling into croissant cookies.


Serving: 1g | Calories: 74kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 42mg | Potassium: 17mg | Fiber: 1g | Sugar: 3g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg