5 hrs 12 mins
I can't remember where I found this recipie, very easy to make, russian Christmas recipe I believe
My Private Note
Units: US | Metric
- 1 1/4 ounces active dry yeast
- 2 tablespoons sugar
- 1/2 cup warm water (105-115 degrees F)
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 3 egg yolks
- 1/2 cup of heavy whipping cream (or evaporated milk)
- 1 teaspoon vanilla extract
- 1 cup butter or 1 cup margarine
- 2Dissolve the yeast and sugar in water in a bowl.
- 3Combine the flour and salt in a mixer bowl.
- 4With a heavy duty mixer at low speed or by hand, beat in the yeast mixture, egg yolks, cream and vanilla.
- 5Beat in the butter 2 tablespoons at a time.
- 6Wrap the dough and refrigerate it for 4 hours or overnight.
- 8Meanwhile beat the egg whites to soft peaks.
- 9Fold in the egg whites, sugar and salt, then the walnuts. Should make about 1 2/3 cups
- 10Preheat the oven to 350 degrees.
- 11Line 2 cookie sheet with foil, grease foil.
- 12Combine the sugar and cinnamon in a small bowl.
- 13Sprinkle 1 heaping tablespoon of this mixture on a work surface, using it as you would flour to keep dough from sticking to work surface.
- 14Divide the dough into 10 pieces. Shape them into balls.
- 15Roll one ball into an 8 inch circle (refrigerate others until ready to use) turning to coat well with the cinnamon sugar you put down earlier.
- 16Cut into wedges.
- 17Place 1 level teaspoon of walnut filling on the outer edge of each wedge. Roll the wedges up from the outer edge.
- 18Transfer to the cookie sheet, curving each one into a crescent shape. Repeat with remaining dough, cinnamon sugar and filling.
- 19Bake 12 to 25 minutes, until browned and puffed.
- 20Cool on wire racks.
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Nutritional Facts for Cinnamon Crescents
Serving Size: 1 (19 g)
Servings Per Recipe: 80
- Amount Per Serving
- % Daily Value
- Calories 79.4
- Calories from Fat 42
- Total Fat 4.7 g
- Saturated Fat 2.0 g
- Cholesterol 15.2 mg
- Sodium 37.1 mg
- Total Carbohydrate 8.4 g
- Dietary Fiber 0.5 g
- Sugars 4.1 g
- Protein 1.2 g