Apricot Crescents Recipe

Ingredients
<br>- 1 cup cold butter (no substitutes)
<br>- 2 cups all-purpose flour
<br>- 1 egg yolk
<br>- 1/2 cup sour cream
<br>- 1/2 cup apricot preserves
<br>- 1/2 cup flaked coconut
<br>- 1/4 cup finely chopped pecans
<br>- sugar
<br><p></p>Directions
<br>step 1: In a bowl, cut butter into flour until the mixture resembles coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours or overnight.
<br>step 2: Divide dough into fourths. On a sugared surface, roll each portion into a 10-in. circle. Turn dough over to sugar top side. Combine preserves, coconut and pecans; spread over circles. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at the wide end. Sprinkle with sugar. Place points down 1 in. apart on ungreased baking sheets.
<br>step 3: Bake at 350 degrees for 15-17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool.
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Ingredients
- 1 cup cold butter (no substitutes)
- 2 cups all-purpose flour
- 1 egg yolk
- 1/2 cup sour cream
- 1/2 cup apricot preserves
- 1/2 cup flaked coconut
- 1/4 cup finely chopped pecans
- sugar

Directions
step 1: In a bowl, cut butter into flour until the mixture resembles coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours or overnight.
step 2: Divide dough into fourths. On a sugared surface, roll each portion into a 10-in. circle. Turn dough over to sugar top side. Combine preserves, coconut and pecans; spread over circles. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at the wide end. Sprinkle with sugar. Place points down 1 in. apart on ungreased baking sheets.
step 3: Bake at 350 degrees for 15-17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool.

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