Cherry Crescent Cookies with Butter and Sour Cream

Name: Cherry Crescent Cookies with Butter and Sour Cream
Prep time: 35 min
Cook time: 25 min
Total time: 100 min
Yield: 24 crescents
Cuisine: Eastern European-inspired
Ingredients: 500 g all-purpose flour; 200 g unsalted butter, cold and cubed; 200 g sour cream; 1 tsp vanilla extract; 1 pinch fine salt; 200 g pitted cherries, well drained; 2 tbsp granulated sugar, optional; 2 tbsp powdered sugar, for serving

Flaky sour cream pastry crescents filled with cherries and dusted with powdered sugar.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 40 minMakes 24 crescents

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These buttery cherry crescents use a sour cream dough that chills before rolling. Drain thawed cherries well and keep the dough cool, so the pastries hold their shape and bake flaky rather than greasy. Mix flour, salt and vanilla. Rub in butter until crumbly, then add sour cream and mix just until dough forms. Wrap dough and chill 40 minutes. Heat oven to 180°C (350°F). Divide dough into 4 portions. Roll each into a 2 to 3 mm circle and cut into wedges. Place a few cherries on each wide end and roll toward the point. Arrange on a lined tray and bake 20 to 25 minutes until lightly golden. Cool and dust with powdered sugar.

Recipe card

Cherry Crescent Cookies with Butter and Sour Cream

Prep 35 minCook 25 minTotal 1 hr 40 minYield 24 crescents

Adjust recipe Only numbered ingredient amounts change.

Equipment: Knife, cutting board, mixing bowl and suitable pan

Ingredients

500 g all-purpose flour 200 g unsalted butter, cold and cubed 200 g sour cream 1 tsp vanilla extract 1 pinch fine salt 200 g pitted cherries, well drained 2 tbsp granulated sugar, optional 2 tbsp powdered sugar, for serving

Instructions

Make dough
Mix flour, salt and vanilla. Rub in butter until crumbly, then add sour cream and mix just until dough forms.
Chill
Wrap dough and chill 40 minutes. Heat oven to 180°C (350°F).
Shape
Divide dough into 4 portions. Roll each into a 2 to 3 mm circle and cut into wedges. Place a few cherries on each wide end and roll toward the point.
Bake
Arrange on a lined tray and bake 20 to 25 minutes until lightly golden. Cool and dust with powdered sugar.

How to tell when it is ready

Cook until tender and hot throughout.

Tips

Measure ingredients before you begin.
Cut ingredients into even pieces.
Taste and adjust seasoning near the end.
Cool leftovers promptly and refrigerate covered.

Troubleshooting

If the mixture is too thick, add liquid gradually.
If browning too quickly, reduce the heat.

Substitutions

Use a suitable neutral oil if needed.
Choose a compatible broth or dairy alternative.

Variations

Adjust herbs or spices to taste.
Add a squeeze of lemon for brightness.

Serving suggestions

Serve with a crisp green salad.
Offer fresh herbs at the table.
Pair with bread or a suitable grain.
Add a simple seasonal vegetable side.

Make ahead

Measure ingredients ahead; refrigerate perishable components and cook shortly before serving.

Storage

Refrigerate leftovers within 2 hours and use within 3 days.

Food safety

Contains wheat and dairy. Drain cherries thoroughly to prevent filling leakage.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store cherry rugelach-style crescents?

Refrigerate leftovers within 2 hours and use within 3 days.

Serve promptly and refrigerate leftovers safely.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.