Please enter the email you’re using for this account.
Dairy
Medium
2 h, 40 m
Diets 
Yield: 90-95 crowns
4 and 1/2 cups Glicks Flour
1 pound butter, unwhipped
8 ounces sour cream
16 ounces soft cream cheese
2 eggs
1 cup sugar
1 and 1/2 teaspoons Gefen Vanilla Sugar
Cut butter into flour, add sour cream, and knead into a smooth dough. Refrigerate for at least two hours.
Divide dough into four equal parts. Roll each part to 1/8-inch thickness. Cut into three-inch squares.
Spray mini muffin tins with baking spray.
Mix filling ingredients until smooth.
Place one teaspoon of filling in the center of each dough square. Bring corners of the square together and pinch well at center. Place into greased muffin tins.
Bake at 350 degrees Fahrenheit for 20 minutes. Cool.
Sprinkle with confectioner’s sugar.
Photography by Peri Photography
How Would You
Rate this recipe?
Fast answers grounded in site content.
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
These are divine and I keep making them. However, the filling needs to be doubled it’s nowhere near enough
Wonderful!
Made these last night. Dough was great after fridge. The cheese filling mixture was VERY watery, but solidifies more when baked. However, that means not as much as I would’ve liked went into the actual crown. Needless to say, a very messy venture..