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Apricot Crescents

 Apricot Crescents
When I was in college, my roommate's mother sent these flaky horns in a holiday care package. I've been making them ever since. When I mail them to my parents, I put an equal number in two tins labeled "his" and "hers" so there's no squabbling over who gets more. — Tamyra Vest, Scottsburg, Virginia
48 ServingsPrep: 25 min. + chilling Bake: 15 min. + cooling


  • 1 cup cold butter, cubed
  • 2 cups all-purpose flour
  • 1 egg yolk
  • 1/2 cup sour cream
  • 1/2 cup apricot preserves
  • 1/2 cup flaked coconut
  • 1/4 cup finely chopped pecans
  • Sugar


  • In a large bowl, cut butter into flour until the mixture resembles
  • coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture
  • and mix well. Chill several hours or overnight.
  • Divide dough into fourths. On a sugared surface, roll each portion
  • into a 10-in. circle. Turn dough over to sugar top side. Combine
  • preserves, coconut and pecans; spread over circles. Cut each circle
  • into 12 wedges and roll each wedge into a crescent shape, starting
  • at the wide end. Sprinkle with sugar.
  • Place points down 1 in. apart on ungreased baking sheets. Bake at
  • 350° for 15-17 minutes or until set and very lightly browned.
  • Immediately remove to wire racks to cool. Yield: 4 dozen.
Nutritional Facts: 1 serving (1 each) equals 76 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 44 mg sodium,

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Apricot Crescents (continued)

Nutritional Facts: 7 g carbohydrate, trace fiber, 1 g protein.