Apple Crescents
Yield
12 servingsPrep
45 minCook
15 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crescent | |||
| 1 | tablespoon |
yeast, active dry
|
|
| ½ | cup |
milk
warm |
|
| ½ | cup |
butter
|
|
| ⅛ | cup |
maple syrup
|
|
| 1ea |
eggs
|
*
|
|
| 1 | teaspoon |
lemon zest
|
|
| 2 | cups |
whole-wheat pastry flour
|
|
| Filling | |||
| 1 | cup |
apples
diced green |
*
|
| ⅓ | cup |
dates
diced |
|
| ¼ | cup |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crescent | |||
| 15 | ml |
yeast, active dry
|
|
| 118 | ml |
milk
warm |
|
| 118 | ml |
butter
|
|
| 3E+1 | ml |
maple syrup
|
|
|
eggs
|
*
|
||
| 5 | ml |
lemon zest
|
|
| 473 | ml |
whole-wheat pastry flour
|
|
| Filling | |||
| 237 | ml |
apples
diced green |
*
|
| 79 | ml |
dates
diced |
|
| 59 | ml |
butter
|
|
Directions
Dissolve yeast in warm milk; set aside. Melt together butter and maple syrup; let cool; add egg, lemon rind, flour, and yeast mixture. Mix together until you have a dough. Refrigerate overnight.
Roll dough into 9" circles, one for each 4 rolls; cut each circle into 4 pie-shaped wedges.
Cut together apples, dates and butter. Spread fruit mixture over dough wedges. Roll up each crescent, beginning at the wide end. Place on unoiled cookie sheets, turning ends to form crescent shape; let rise to double in size, about 2½ hours. Bake at 350℉ (180℃) 10 to 15 minutes until golden brown.
