Favorite Yeast Vienna Crescents
Favorite Yeast Vienna Crescents recipe
Yield
80 servingsPrep
25 minCook
18 minReady
43 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 2 | packages |
yeast, active dry
or 2 cakes yeast |
|
| 1 ¼ | cups |
butter
|
|
| 3 | large |
egg yolks
separated |
|
| 2 | teaspoons |
vanilla extract
divided |
|
| ½ | cup |
sour cream
|
|
| 3 | large |
egg whites
|
|
| 1 | cup |
sugar
granulated |
|
| 4 | ounces |
pecans
ground |
|
|
lemon zest
grated, to taste |
*
|
||
|
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 2 | packages |
yeast, active dry
or 2 cakes yeast |
|
| 296 | ml |
butter
|
|
| 3 | large |
egg yolks
separated |
|
| 1E+1 | ml |
vanilla extract
divided |
|
| 118 | ml |
sour cream
|
|
| 3 | large |
egg whites
|
|
| 237 | ml |
sugar
granulated |
|
| 115.6 | ml/g |
pecans
ground |
|
| 1 | x |
lemon zest
grated, to taste |
*
|
| 1 | x |
powdered sugar
|
*
|
Directions
To prepare pastry:
Sift flour. Stir in salt and yeast. Using a fork, work in the butter until each particle is coated with yeast and flour.
Lightly beat egg yolks; add to butter mixture along with 1 teaspoon vanilla and sour cream.
Work together until dough is smooth. Wrap in waxed paper; refrigerate while you make the filling.
To prepare filling:
Beat egg whites until stiff. Gradually beat in granulated sugar and remaining 1 teaspoon vanilla. Fold in pecans and lemon rind.
Preheat oven to 400℉ (200℃). Divide dough into 8 parts. On a board sprinkled with powdered sugar, roll out each part to a 9-inch circle. Cut each circle into 8 equal wedges.
Put 1 teaspoon filling on each piece and roll up, starting at wide end and shaping into a crescent.
Bake on greased cookie sheets 15 to 18 minutes, watching carefully, until each cookie is cooked.
