1 Review

These were great (as all of Kookaburra's recipe seem to be). I made them exactly as described. Apart from a couple unrolling and some of the camembert oozing out, they turned out just as I hoped. I served them straight out of the oven with Kookaburra's Hungarian soup on a cold Canberra night and it went down a treat. The remaining crescents are going into school lunches. I would suggest going for a half portion, i.e., one 'pizza', for people not used to yeast cookery. I didn't bother with the glaze and they were fine. I've since discovered the trick to stop them unrolling is to put the 'point' of the triangle underneath the crescent.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chef @Oz February 07, 2009
Savoury Crescents