Walnut Crescents
photo by Rita1652
- Ready In:
- 1hr 25mins
- Ingredients:
- 15
- Yields:
-
80 crescents
- Serves:
- 80
ingredients
-
Dough
- 453.59 g Crisco (I used 1/2 very cold sweet butter and 1/2 Crisco)
- 4 lightly beaten eggs
- 1182.95 ml flour
- 9.85 ml baking powder
- 9.44 g package dry yeast
- 236.59 ml sour cream or 236.59 ml yogurt
-
Filling
- 453.59 g ground walnuts
- 118.29 ml honey
- 118.29 ml warm milk
- 2.46 ml cinnamon
- 78.78 ml chocolate chips (optional)
-
Topping
- sugar
- cinnamon
- nuts
-
Rolling dough
- powdered sugar
directions
- Sift dry ingredients.
- Blend in Crisco or butter/Crisco mixture.
- Dissolve yeast in a little lukewarm water, add to flour mixture.
- lightly beat eggs.
- Add eggs and sour cream.
- Blend well and refrigerate over night. Dough will be moist and airy.
- Filling-Blend all ingredients together.
- To form---Take small (softball size is what I used) pieces of dough and roll out in powdered sugar (using as much sugar as needed about 1/2-1 pound) into a circle.
- Cut into 8 pie slices.
- Put filling on thick side and roll from large end to point.
- You can top the filling with some mini cips if desired.
- Place on a greased cookie sheet or parchment paper and top with cinnamon and sugar mixture adding crushed nuts if desired.
- Bake at 375 Degrees for 20-25 minutes.
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Reviews
-
The dough for this was very easy to work with (I used half butter and half shortening) after refrigerating overnight. I divided the dough into 8 parts and rolled each part into about a 9 inch circle. I ended up with 64 quite large cresents. I found them to be a bit bland after the first batch, so I did add cinnamon to the filling after that. All in all, a good cookie, but I think it could use a bit more sweetness and the directions could be a little more specific. Thanks for sharing...I will make again with adjustments to our tastes.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey