Dycio Crescents
Ready In: 50 mins
Serves: 30
Yields: 60 pieces
Ingredients
- 16 ounces butter, sweet and softened
- 16 ounces cream cheese, softened
- 1⁄2 cup sugar, granulated
- 2 teaspoons vanilla extract
- 2 egg yolks (save the egg whites for later use)
- 1⁄8 teaspoon salt (Pinch of salt)
- 4 1⁄4 cups flour, all purpose white
- 3 teaspoons baking powder
- 1 cup sugar, Powdered, to use for topping
- 10 ounces apricot filling (1 jar Solo or Baker, or Almond flavor if you prefer)
Directions
- In a mixing bowl combine butter, sugar, eggs yolks, salt, and extract.
- Mix well.
- Mix the flour with baking powder and gradually add into the mixture, and continue mixing, until well incorporated.
- Divide the dough into 8 even balls, each the size of an orange.
- Place in a bowl, cover, and keep refrigerated for a couple of hours, or overnight.
- Take one dough ball at a time, and massage it by squishing it with your hands for 10 seconds, to soften it.
- Flatten slightly, and place it on a floured work area.
- Roll the ball into a large, 1/8 inch thick circle, like for pie crust.
- Using a pizza cutter, cut it into 8 even triangles (like pizza).
- Place 1/2 tsp of filling in the middle of the wide end of each triangle.
- Roll the wide end over the filling, and keep on rolling all the way to the triangle point.
- Slightly beat the egg whites, but not too much as not to get them frothy.
- Fill a place with granulated sugar.
- Dip the crescents (still in a straight form), in the egg wash, then roll them in the granulated sugar.
- Place them on a well greased cookie sheet, with the tip end at the bottom against the cookie sheet.
- Bent the ends of each roll, to form crescents.
- Bake in a preheated oven, at 350°, for 20 minutes, or until the edges start getting golden.
- Remove onto a cookie cooling racks, and cool completely.
- Sprinkle with powdered sugar before serving.
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