cream cheese recipes

Easy Cheese Danish

cream cheese, softened

sugar,

lemon juice

vanilla extract

puff pastry sheets, thawed

Blueberry Blintzes

milk

water

eggs

all-purpose flour

salt

sugar

unsalted butter, melted,

Cheese Filling, recipe follows

Blueberry Sauce, recipe follows

ricotta cheese

cream cheese

confectioners' sugar

lemon,

butter

blueberries

cornstarch

lemon, juiced

unsalted butter,

Confectioners' sugar,

Food Network Tyler Florence Blueberry Blintzes

Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.

Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.

Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the Cheese Filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.

Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the Blueberry Sauce on top, dust with confectioners' sugar, and serve right away.

Serve with chopped banana and remaining Blueberry Sauce. Sprinkle with powdered sugar and serve.

In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.

Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.

I’ve made savory crepes many times over the years, but this was my first time making blintzes, really wonderful. My husband gets to choose what he wants for breakfast on the weekends, and he’s always joking and coming up with fancier breakfast fare than the usual eggs and bacon or sausage. He’s said “blintzes” a few times so I thought I’d surprise him, he loved them!  I’m just glad I mixed the batter and the filling last night, would have been an even longer morning in the kitchen, lol. 

Made 'em, loved 'em.  Family said "More more more please"!

My husband made these for Brunch!  With two people the work didn't seem so much!  We had left overs so I put them in fridge to re heat in a day or so. BONUS. I will definitely make these again maybe around the Holidays   

I am the chef at Log Spirit B and B and receive many compiments and request for this recipe. Thanks for another wonderful recipe! 

i haven't had a blintz this good since... well... EVER! i made a double batch of these for mother's day brunch and we didn't have a single one left! they were simply amazing. worth every second of work and i'll be making them again!

When making crepes, I make two or three batches at a time, then freeze them, flat with parchment paper between each, then stacked into freezer bags (about a dozen fit per gallon sized bag).  When I want to make anything with crepes, especially Tyler's Blintzes, I remove the quantity of crepes I'm going to use, and either let thaw at room temp, or zap them for 30 seconds (individually) on high in the microwave.  Doing the crepes ahead like this cuts your prep time for breakfast down to not much more than it takes to make the coffee!.  Thanks Tyler, I've used more Tyler Florence Ultimate recipes than any other Food Network Chef (Ina is a close second).  For those who really love Tyler's recipes, check out his Ultimate Beef Wellington.  It is VERY labor intensive, but the results are SOOOO worth it.  The first time I made the Wellington, as I cut the most perfectly cooked piece if meat and put it in my mouth, even I let out a groan of pleasure from the taste and texture.  The recipe sounds complicated, and it is not for the absolute novice home chef, but just mastering a few techniques and results you'll acheive will give you tremendous confidence in the kitchen.  The meat is expensive - for those who own a business, you may be able to join your local restaurant supply outlet (where many small restaurants buy their food).  There I was able to purchase an entire 7lb beef loin for $30.  The same cut, in the grocery store was over $80.

I have tried many receipes for blintzes. Tyler's tip on letting the batter rest for an hour so it isn't rubbery really made a difference. The blueberry sauce is really great--not oversweet like pie filling. I make the filling the night before. My husband noticed it was a different receipe without my telling him!

I did not see a recipe for the cheese filling nor the blueberry sauce 

Entertain with Alton Brown's Hot Spinach and Artichoke Dip, a classic recipe with a touch of heat, from Good Eats on Food Network.

Hot Spinach and Artichoke Dip

thawed, chopped frozen spinach

thawed, chopped frozen artichoke hearts

sour cream

mayonnaise

Parmesan

red pepper flakes

garlic powder

Hot Spinach and Artichoke Dip; Alton Brown

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

I see a LOT of whining about how "bland" this is. But it's easily customizable. I add a teaspoon each of garlic powder, crushed rosemary, black pepper, crushed red pepper, Italian seasoning and a few tablespoons of grated onion. Sometimes I use a full cup of parmesan-romano cheese. Sometimes I top the dip with sliced almonds, which gives it a toasty, nutty crunch. When you consider the over-salted tortilla chips, pita chips and other delightful conveyances for this creamy dip, it's probably best to leave it somewhat "bland" and let people "doctor it up" to their own tastes. One of my all-time faves! For an interesting twist, try stuffing this dip into butterflied chicken breasts and baking it. YUM!!! :)

Good base recipe. I sauteed the spinach and artichokes with butter, red onion, minced garlic. Seasoning with garlic powder, onion powder, salt, black pepper and red pepper flakes. Adding this to the sour cream, Parmesan, mayo and cream cheese. I also added bacon and topped with cheddar Jack cheese and baked it. Yummy served in a bread bowl. 

Easy and delicious. Followed the recipe with two exceptions. Following the readers advice, I used one jar of marinated artichoke hearts. I left out the salt.

I wanted to use up fresh spinach, so I just chopped it, simmered it until it was completely wilted, then strained it well and mixed it into the dip. Imo it tasted just as good, if not better than the frozen. Served with pecan nut-thins, it was amazing :)<br />

Simple, easy, and perfect.  I have made this multiple times, it's a hit every time.  I'm usually a cook that experiments, but I just don't see any reason to change this recipe at all.  It is perfect as is.  I do usually use shredded parmesan as opposed to grated though.

Ive made this recipe a few times now. I find its best with canned artichokes, frozen spinach, and ground red pepper flakes. It's absolutely delicious!!

Perfect. Don’t change a single ingredient. This recipe is a hit at every party.

Perfect proportions!  One FYI; if you're making it hours in advance, pulse the spinach and artichoke hearts in a processor then just throw it all in a crock pot on high and stir it once about 15 minutes later then turn it to low.  The veggies cook right in the mixture.  No need for that added step.  Recipe is good for about 10 people.  

Couldn't find frozen artichoke hearts, but used canned ones and still turned out great.

Delicious! Excellent combo of flavors and addictingly creamy and salty.

https://www.foodnetwork.com/videos/hot-spinach-and-artichoke-dip-0135297

Alton deconstructs a favorite party appetizer: spinach and artichoke dip.

Baked Oysters with Crab

(8-ounce) package cream cheese,

crabmeat,

pepper

shallot

bacon

basil leaves

oysters

Combine the cream cheese, Parmesan, crabmeat, salt, pepper, garlic powder, shallot, bacon, and basil.

Place the oysters on a baking sheet and spoon the mixture onto the oysters in the half shell, putting a generous rounded mound of topping on each.

Bake for 7 to 10 minutes until the topping is bubbly and browned. Serve immediately.

Smoked Salmon Pizza

pre-baked 12-inch diameter pizza shell (recommended: Boboli)

soft cream cheese

garlic

salmon

chives

capers

Place pizza shell on a baking sheet. Spread cream cheese over entire surface of pizza shell. Sprinkle with garlic powder and lay salmon slices on top. Bake until cream cheese melts and salmon is golden. Top with chives and capers.

All six of my children voted this the favorite pizza of all time. We added lemon zest and the juice of a lemon to the cream cheese. We highly recommend this recipe. Robert always has good recipes!

After several years of hearing my teen still rave about Robert's pizza, I had to come back and give it five stars. I made this on a whim because I was short on groceries. I had no idea that my family would consider it a favorite, or that my teen, years later, would still rave about it. Thank you, Robert, for another winning recipe.

I made this pizza for my daughters baby shower and I didn't make enough!! I have made it several times since then - I now use fresh minced garlic and a squeeze of lemon juice in the cream cheese. I also squeeze a little lemon juice on top when its finished along with some fresh dill with the chives.  Everyone loves it at first bite. It will be on my Super Bowl buffet menu!

Holy garlic?!  I second guessed the amount of garlic in this recipe and even though I knew better I went with it anyway.  2 T is way too much.  Maybe 2 tsp, but definitely not 2 T.  Otherwise, the pizza was good.  I combined 4 oz chevre and 4 oz cream cheese to add a little tartness.  

This pizza is fantastic - it is probably the thing people request most when I have a party.  I have twice literally had people fight over the last piece.  I make my own thin crust pizza shell rather than store bought, but otherwise I don't make any changes, it's perfect as is.

I made this pizza as an appetizer for a party. The guests that were able to get some loved it.  The only different is I had an emergency and had to use canned salmon and just spread it over the top and it tasted great.

I made this and cut it into bite sizes.  It was awesome!  I love this simple recepie.  Great ONE.  Thank you.

This is a wonderful and quick starter. I did not use Boboli pizza crust. I wanted a thinner and crisper one. Used Mamma's from WalMart. They did not specify cold or hot smoked salmon. I used hot! Excellent!!

Vanilla Cream Cheese Pound Cake

Baking spray with flour,

demerara or turbinado sugar,

(3 sticks) unsalted butter,

cream cheese,

eggs,

vanilla bean

flour

Close-up of Vanilla Cream Cheese Pound Cake

Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.

Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it's well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.

Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it's well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.

Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack. 

My brother was visiting from out of state so I made this as a treat. While I was at work I got a text there was an emergency.  I quickly called to see what was wrong.  My dear brother informed me the emergency was he ate all the pound cake and now there was no more.   I think this one is a keeper.  

This cake is very flavorful and moist.  If your cake is dry you probably didn't sift the flour.  I also did not have cake flour and never will, but I will take out 2 TBL of flour and replace it with corn starch.  I did not have a real vanilla bean, but I did have homemade vanilla and it was still delicious.  This was such a good cake.  It is a real keeper

<div>Recently watched Ina's show on this recipe ...since my husband LOVES vanilla had to make the cake. Outstanding cakes ...Vanilla bean is the game changer. Used cake flour ....so so moist !!!  Thought of berries or vanilla ice cream as a complement ... sure it would be amazing but hubby and me were so happy to enjoy the cakes as is.</div><div><br /></div>

Tried this yesterday after watching the episode on TV!  Turned out fabulous!! It was super delicious!  I served it with fresh strawberries.  It was both moist and flavorful!  Using a real vanilla bean is a game changer!!  I read some of the other reviews and am not sure why it would come out dry or bland.  I didn't have cake flour so I substituted the 2 tbsp of flour for 2 tbsp of starch per cup of flour like Ina said to do and it came out beautifully!!!!  Shared a slice with my sister this morning along with the recipe!  This will be my go to pound cake recipe!!

I too found this cake to be bland and very dry. So, I made it again and used salted butter, all purpose flour and no baking powder. It came out flavorful and very moist. These minor changes made for a fantastic cake. 

A little bit too sweet with the turbinado sugar on the crust!
Next Time i will cut back the sugar in the batter
Other than that it is delicious!

I made this cake for my husband on his birthday but I put it in a Bundt pan. It turned out perfect and he loved it!!

I’ve tried a few different pound cake recipes last 3 months and this by far is my family’s favorite. We love the velvety texture and the creaminess cream cheese brings.  

Followed recipe exactly and it was perfect. Spoon the cake flour into the measuring cup to keep it light. Vanilla beans can be expensive if you didn't know, but this cake was so delicious that I got over it quickly. My loaf pans were 8x4 and 95% of the batter still fit. My husband says it's one of the best he's ever had! 

https://www.foodnetwork.com/videos/vanilla-pound-cake-5248869

Ina bakes a moist and delicious Vanilla Cream Cheese Pound Cake.

Vanilla Pound Cake

The classic flavors of red velvet cake are transformed into cookies with the cream cheese baked right inside.

Cheesecake-Stuffed Red Velvet Cookies

package cream cheese,

cocoa

baking powder

baking soda

(4 tablespoons) unsalted butter, melted

buttermilk

red food coloring

Red Velvet Cookies with Cheesecake Filling

Make the filling: Line a baking sheet with parchment paper. Beat the cream cheese, granulated sugar, sour cream and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon 1 tablespoon of the filling at a time onto the parchment so that you have 12 dollops. Freeze until solid, about 2 hours.

Make the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl. Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft).

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.

Coat your hands generously with confectioners' sugar and scoop a heaping tablespoon of the cookie dough into your hand. Put one of the frozen cream cheese dollops in the middle of the dough and place another tablespoon of the dough on top of the cream cheese. Shape the dough around it to completely enclose the cream cheese, and then roll to coat in the confectioners' sugar. Repeat with the remaining dough and cream cheese, coating your hands in confectioners' sugar as needed.

Place the cookies on the prepared baking sheets about 2 inches apart. Bake until the cookies are firm around the edges and can be easily lifted with a spatula, 10 to 12 minutes. Let the cookies cool on the trays for 10 minutes, and then transfer to a cooling rack and cool completely.

This is a very popular cookie I’ve made for Cookie Swap parties. Everyone loves them and I’ve been asked for the recipe more than once but you have to tweak the recipe. I used two teaspoons of red food coloring and reduced the size of the filling by half. When I assembled the cookies, I used about a teaspoon of dough, squished it flat, layer the filling in the center, pinched the cookie up and around the filling, and then rolled it into a ball. This made the balls small enough that the cookies came out just the right size. Makes about 32-36 cookies. Very tasty!

A few things i wasn't too pleased about this recipe. First, like most, the size of the cookies. Instead of making the cheese filling one tbsp i cut it to 1/2 a tbsp so that instead of making the cookie 2 scoops i can make it just one and the size isn't overwhelming. By doing this i get 22 cookies. Second, the red isnt as bright as in the picture or video so if anyone has any advice to fix this, im all ears. Besides that its a good cookie and the filling is a delight. 

Ignore the negative reviews. Of course these are big and of course they are sweet. Kind of obvious if you read the recipe. Made these for the workers at a place my daughter volunteers at and they were a hit. Did cut the sugar as I typically do with most recipes. Tedious and time consuming but they are very excellent.

After all the rave reviews from everyone that ate these, this recipe will now be added to the “must makes” every holiday season. I made the cream cheese dollops as directed, but ended up cutting them into thirds. This kept the cookies from becoming so ginormous. Had to make an extra batch of dough with all the extra cream cheese centers, but that meant more cookies to share 

Just made these for Christmas. They turned out so good! I read the other reviews and decided to add 2 teaspoons of the red food coloring and made smaller portions and it made about 23 cookies. I will definitely make these again. 

Ah-may-zing, amazing! These turned out so delicious - moist, slightly chocolatey, perfect amount of tangy, sweet cream cheese. I made them for an office holiday party, and they flew like hot cakes! I was told by more than one person that they were the best cookie they ever had. The only thing I'd change is the size - they were HUGE!  

#NAILEDIT #ZUMBO turned out great but just a cookie scoop I made them a bit big but delicious 

https://www.foodnetwork.com/videos/cheesecake-red-velvet-cookies-0287371

These red velvet crinkle cookies are hiding a creamy surprise.

Cheesecake Red Velvet Cookies

Sweet crab, creamy cheese and crunchy mini peppers come together for a super simple appetizer that will be a guaranteed crowd pleaser at your next event. By Maya Ferrante for Food Network Kitchen

Crab-And-Cheese-Stuffed Mini Peppers

sweet mini peppers

olive oil

salt and black pepper

flavored cream cheese (such

Crab-and-Cheese-Stuffed Mini Peppers

Food Network Kitchen’s Crab & Cheese Stuffed Mini Peppers.

Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment.

Cut the peppers lengthwise and remove the stems, seeds and ribs. If needed, trim a small amount off the bottom of each pepper half so that it will lie flat when cut-side up (making them steady is important so the filling stays intact during baking). Chop the trimmings into small pieces and set aside.  

Toss the pepper halves in a medium bowl with the olive oil, 1/2 teaspoon salt and several grinds of black pepper. Set aside. 

Stir together the softened cream cheese and reserved pepper trimmings in another medium bowl until smooth. Gently fold in the crabmeat and season with salt and pepper.

Fill each pepper half with about 1 tablespoon of the crab mixture so it comes over the top of the pepper slightly. Place on the prepared baking sheet and bake until the filling is beginning to brown, about 18 minutes. Serve warm.  

Salami Roll-Ups

pimentos,

salami

Mix together the cream cheese and chives in a bowl. Cut the pimentos into small pieces.

Spread a thin layer of the cream cheese mixture onto a salami slice; fold in half, then half again to form a wedge shape. Thread 2 pieces of pimento onto toothpicks and use to secure the roll-up. Repeat for the remaining salami slices.

Slice the roll-ups in half and serve on a platter.

This is definetely a 5 star recipe.  First, simple to make, but mostly so yummy.  Made to take to a party (easy to transport), and mainly tasty, one bite apps.  Gone in minutes!

This makes a great finger food appetizer. Second time I made it I cut sweet gherkins in half and put in the middle. I also added the pimentos to the cheese mixture then just folded in half. If you are interested I do something similar with Buddig corned beef (2 slices), soft cream cheese and Clausen whole dill pickles. Roll up, chill and slice. 

Fast and easy to make! Great for my party

I made these for a party and they were the first to go! Easy to make and a big hit! 

Super easy to make and a big hit at my holiday get together!  This recipe is a keeper.  

Have been eating these since the 1960s.  Rolled up into a cigar alongside Cheese Doodles—the perfect childhood nostalgia lunch!

I can see the attraction in something easy to make and easy to transport but that's really all these offer. No thank you.<br />

Rugelach

1/2-pound unsalted butter,

light brown sugar, packed

cinnamon

raisins

walnuts, finely chopped

apricot preserves, pureed

Ina Gartens Rugelach on a White, Purple and Gold Plate

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges?cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

This was surprisingly easy and really delicious. I made half of the batch according to the directions. I made half of the rest (in other words, a quarter of the recipe) with guava jelly instead of apricot preserves for a Miami-esque pastelito version. For the last quarter, I partially ground up dark chocolate chips in the food processor and sprinkled the chocolate granules over the dough where the directions say to spread the preserves. Both variations were big hits. Also, when she said to press the filling into the dough, I covered it with parchment paper first, which prevented my hands and roller from getting sticky.

I been making this recipe for years and I love them. the only thing I changed was the baking time because 20 minutes is not enough for the rugelach to come out golden brown.

Loved this recipe, although I had to let it cook for 30 minutes as the dough was still soft after 20.  I also varied the flavor of the preserves and used raspberry in some an melted chocolate chips in others.   It was my first attempt at making rugelah and i am please, as is everyone who tried one so far.

These were great! I did a test batch for my cookie exchange over the weekend. I would only enhance the current instructions to say let the dough chill overnight. It was much easier to work with the next day then it was after an hour. Otherwise, I made no changes to this recipe! Rave reviews! 

I made these and they were fantastic. I followed Ina’s recipe to a T using apricot jam. Everyone raved. The next day I felt creative and made another batch and thought I’d try to make a savory cookie. I chopped up some turkey, ham and bologna cold cuts really fine and mixed that with fresh parsley, and store bought basil pesto. I followed the directions the same way and baked them but instead of dusting with sugar I used kosher salt. It was an epic failure. The kids hated them compared to the original recipe and my mother-in-law said I should stick to laundry!  My husband said they were really greasy which they were I guess because of the butter with all the oil from the pesto. The idea of mixing the cold cuts I think was not smart too. I chopped them into almost a paste so I could spear in like the jam but their flavors with the sweet ingredients plus the parsley and pesto was not good. Too greasy. Bottom line, stick to the sweet cookie recipe. Even my dog didn’t like them.... 

I have made these many times. I usually freeze some. They are perfect with a cup of tea or coffee.

AWESOME rugulach!   Best I’ve ever had!!  Making it again for a holiday coming up.  

Absolutely perfect rugelach!  The dough is the most delicious I've had with rugelach.  These baked up beautifully and I received rave comments from all who indulged.  I tend to use pecans in my baking (because I have I have pecan trees).  Using the walnuts was the perfect combo with the raisins and sugars for the filling.  I was told the rugelach was much better than one of my guests' favorite NY deli!  Thanks, Ina!  I can ALWAYS count on you and your recipes for ease, beautiful presentation, and the most heavenly tastebud-belly-pleasing tasty foods.  : ) Happy Hanukkah!

I️ got rave reviews from my husbands boss who is Jewish! He stated they looked very professional and tasted delicious! This is a treat he would expect to find in a NY bakery! Thanks Ina!! 

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