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Parve
Medium
1 Hour
Diets 
Reminiscent of those delightful French toast flavors, the cinnamon-maple-vanilla
combo makes you feel like you’re settling into a cozy, sweet breakfast treat.
Yields 36 to 40 crescents
3/4 cup sugar
2 flat tablespoons Gefen Dry Yeast
1 and 3/4 cups warm water
7 and 1/2 cups flour (I used half Shibolim White Whole Wheat and half regular)
3 eggs
1 cup oil
1 teaspoon salt
1 egg, beaten, + 1 tablespoon water, for egg wash
1 cup oil
2–4 tablespoons warm water, as needed
2 cups light brown sugar
1/4 cup Gefen Instant Vanilla Pudding mix
2 teaspoons Gefen Cinnamon
1 teaspoon maple extract
1 tablespoon + 1 teaspoon Gefen Vanilla Sugar
In a large mixing bowl, combine sugar, yeast, and water, and stir. Allow to proof for 10 minutes.
Add remaining ingredients (except for egg wash) and mix until a smooth dough forms.
Using floured hands, divide dough into four equal balls.
In a mixing bowl, place all filling ingredients and mix until it forms a wet, loose paste, adding water as necessary.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare Gefen Parchment-lined baking sheets.
In a small mixing bowl, combine egg and water for egg wash. Set aside.
Working with one ball of dough at a time, roll out dough into a large rectangle onto a sheet of parchment paper.
Spread a quarter of the filling onto the dough, then fold up the two shorter edges of the rectangle so the dough is folded into thirds (the way you would fold a letter to place inside an envelope).
Pinch ends together and roll out again, then cut diagonal strips to form nine to 10 triangles.
Working with one triangle at a time, stretch the wider edge and roll up rugelach-style.
Bring the two ends together and pinch gently, forming a crescent shape; place on baking sheet. Repeat with remaining triangles.
Brush crescents with egg wash and bake for 20–22 minutes, or until golden. Repeat with remaining balls of dough.
Photography and Styling by Devorah Applegrad. Food Prep by Leah Hamaoui.
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