Hi! I'm Lindsay and welcome to my page! I was born and raised in New Jersey, which is where I currently reside with my husband Justin, and our two dogs, Leo and Penelope.

Growing up food was always a big part of my life. I spent most of my childhood in the kitchen baking all sorts of sweet treats, thinking about my next meal, and to this day I will always save room for dessert!

I graduated from the French Culinary Institute in 2005 with a degree in Pastry Arts, and have worked in some of New York City's most prestigious restaurants.

I started this blog to share all of the delicious recipes that I have created over the years.

Thanks for stopping by!

Flaky Walnut Crescents

Flaky Walnut Crescents


This may be one of the easiest and flakiest doughs you will ever make. I have made these cookies for pastry professionals and they have mistaken it for puff pastry. The filling for this cookie can be substituted for another nut or replaced with dried fruit, chocolate, or jam, if you are going for a nut free option.


Flaky Walnut Crescents

makes about 36 cookies


226 g unsalted butter

226 g cream cheese

226 g all purpose flour



200 g walnuts

100 g sugar

100 g semi sweet chocolate 

1 egg


In a mixer, cream together butter and cream cheese until there are no visible lumps.

Add flour, and mix until just combined.

Wrap dough in plastic and chill for 1-2 hours or until firm (This is a high fat dough and becomes soft very quickly when working with it)

For the filling, place walnuts, sugar, and chocolate in a food processor and pulse until mixture becomes course. Set aside

Preheat oven to 350 degrees.

Divide dough into 3 equal portions.

On a lightly floured surface roll each piece of dough into an 8 inch disc.

Whisk the egg, and brush lightly over each disc.

Sprinkle the nut and sugar mixture generously over the dough and press it down with the rolling pin.

Cut each disc into 12 wedges.

Roll each cookie from the outside towards the center to form a crescent shape.

Place on a parchment lined baking sheet and brush each cookie with remaining egg wash and sprinkle with some additional sugar. 

Bake cookies for about 25 minutes or until golden brown.

*These cookies will freeze well for several weeks after they are baked.




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