Apricot, coconut & pecan crescents
I normally bake these with apples and pecans
AUSTRIAN SOUR CREAM APPLE PECAN CRESCENTS
I found this recipe in a Taste of Home publication around 2000. They were
one of my best sellers at our local farmer's market the summer of 2001.
Everybody loves them!
1 pkg. (¼ oz.) dry yeast
3 C. flour
1 C. butter, softened
1 C. (8 oz.) sour cream
3 egg yolks, beaten
½ C. sugar
½ C. finely chopped pecans
¾ tsp. cinnamon
1 med. tart apple, peeled, cored & finely chopped (I like Granny Smith)
Combine yeast and flour; add butter and mix well (I like to do this by hand,
gently working butter throughout the flour until it is like cornmeal). Add
egg yolks and sour cream; mix well. Shape into four balls and place on
plastic wrap. Flatten slightly and seal. Refrigerate overnight or at least
In a small bowl, combine sugar, pecans and cinnamon; set aside. On a floured
surface, roll each ball of dough into a 9-inch circle. Sprinkle with sugar
mixture and chopped apple. Cut each circle into 16 wedges; roll up from wide
edge and pinch to seal. Place with point side down on greased baking sheet.
Bake at 350 º for 16 to 20 minutes or until lightly browned. Immediately
remove to wire racks to cool.
1 C. powdered sugar
4 tsp. milk
¼ tsp. vanilla
finely chopped pecans (optional)
Combine sugar, milk and vanilla until smooth; drizzle over the crescents
while they are still slightly warm. Sprinkle with pecans if desired.
Note: These contain yeast but no rising is required before baking. I like to
use a little strong coffee for some of the liquid in the icing. These are
not quite a cookie, not quite a roll, not quite a pastry...but something
After I'd been making these for awhile I realized that I actually had copied down an almost identical recipe in my personal collection probably sometime in the 70's. That version called for apricot preserves, coconut and pecans and that is what I did today for the first time.
Hope you try them!