Apricot Walnut Crescents
Yield
36 crescentsPrep
30 minCook
20 minReady
9 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | dash |
salt
|
*
|
| 1 | teaspoon |
sugar
|
|
| 1 | cup |
butter
|
|
| 1 | cup |
sour cream
|
|
| 1 | each |
eggs
slightly beaten |
|
| 6 | tablespoons |
apricot preserves (jam)
|
|
| 6 | tablespoons |
walnuts
ground |
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1 | dash |
salt
|
*
|
| 5 | ml |
sugar
|
|
| 237 | ml |
butter
|
|
| 237 | ml |
sour cream
|
|
| 1 | each |
eggs
slightly beaten |
|
| 9E+1 | ml |
apricot preserves (jam)
|
|
| 9E+1 | ml |
walnuts
ground |
|
| 1 | x |
powdered sugar
|
*
|
Directions
Mix flour, salt, and sugar.
With a pastry blender, cut butter into flour until mixture resembles coarse crumbs.
Stir in sour cream and egg.
Knead lightly until mixture holds together.
Wrap well in plastic wrap and refrigerate for 4 hours or overnight.
Divide dough into thirds.
On a lightly floured pastry cloth, roll each third into a circle 11 inches in diameter.
Spread each circle evenly with 2 tablespoons of apricot preseves and 2 tablespoons ground walnuts.
Cut each circle into 12 pie-shaped wedges.
Roll up each wedge, starting at the wide end.
Place seam-side down about 2 inches apart on greased cookie sheets.
Bake at 375℉ (190℃) for 20 minutes, until golden brown.
Place on wire rack.
Dust with confectioners' sugar when completely cool.
