Butterscotch Crescents Recipe

2
Butterscotch Crescents Recipe
Butterscotch Crescents Recipe photo by Taste of Home
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Butterscotch Crescents Recipe

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2
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When I was first married, I'd try all kinds of recipes to impress my husband. These crescents were such a hit I still make them!
MAKES:
36 servings
TOTAL TIME:
Prep: 50 min. + rising Bake: 15 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 50 min. + rising Bake: 15 min. + cooling

Ingredients

  • 1 can (12 ounces) evaporated milk, divided
  • 1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
  • 1/2 cup butter, cubed
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 large eggs
  • 2 teaspoons salt
  • 5 to 5-1/2 cups all-purpose flour
  • FILLING:
  • 2/3 cup packed brown sugar
  • 2/3 cup sweetened shredded coconut
  • 1/3 cup chopped pecans
  • 1/4 cup butter, melted
  • 2 tablespoons all-purpose flour
  • FROSTING:
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter
  • 1 cup confectioners' sugar
  • 2 to 3 tablespoons hot water, optional

Directions

Set aside 2 tablespoons evaporated milk for frosting. In a saucepan, combine pudding mix and remaining evaporated milk until smooth. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in butter until melted. Let stand until mixture cools to 110°-115°.
In a large bowl, dissolve yeast in water. Beat in eggs, salt, 2 cups flour and pudding mixture until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and divide into thirds. Roll each portion into a 15-in. circle. Combine filling ingredients; spread 1/2 cupful over each circle. Cut each into 12 wedges; roll each into a crescent shape, starting with the wide end. Place point side down on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 12-15 minutes or until golden brown. Cool on wire racks.
For frosting, combine brown sugar, butter and reserved evaporated milk in a saucepan. Cook and stir over low heat until smooth. Remove from the heat; stir in confectioners' sugar until smooth. Add water if needed to achieve desired consistency. Frost crescents. Yield: 3 dozen.
Originally published as Butterscotch Crescents in Country Woman Christmas Annual 1999, p18

Nutritional Facts

1 each: 180 calories, 7g fat (4g saturated fat), 27mg cholesterol, 210mg sodium, 27g carbohydrate (12g sugars, 1g fiber), 3g protein.

  • 1 can (12 ounces) evaporated milk, divided
  • 1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
  • 1/2 cup butter, cubed
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 large eggs
  • 2 teaspoons salt
  • 5 to 5-1/2 cups all-purpose flour
  • FILLING:
  • 2/3 cup packed brown sugar
  • 2/3 cup sweetened shredded coconut
  • 1/3 cup chopped pecans
  • 1/4 cup butter, melted
  • 2 tablespoons all-purpose flour
  • FROSTING:
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter
  • 1 cup confectioners' sugar
  • 2 to 3 tablespoons hot water, optional
  1. Set aside 2 tablespoons evaporated milk for frosting. In a saucepan, combine pudding mix and remaining evaporated milk until smooth. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in butter until melted. Let stand until mixture cools to 110°-115°.
  2. In a large bowl, dissolve yeast in water. Beat in eggs, salt, 2 cups flour and pudding mixture until smooth. Stir in enough remaining flour to form a soft dough.
  3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  4. Punch dough down and divide into thirds. Roll each portion into a 15-in. circle. Combine filling ingredients; spread 1/2 cupful over each circle. Cut each into 12 wedges; roll each into a crescent shape, starting with the wide end. Place point side down on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
  5. Bake at 375° for 12-15 minutes or until golden brown. Cool on wire racks.
  6. For frosting, combine brown sugar, butter and reserved evaporated milk in a saucepan. Cook and stir over low heat until smooth. Remove from the heat; stir in confectioners' sugar until smooth. Add water if needed to achieve desired consistency. Frost crescents. Yield: 3 dozen.
Originally published as Butterscotch Crescents in Country Woman Christmas Annual 1999, p18

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MY REVIEW
OhBeeOne User ID: 6442248 83317
Reviewed May. 7, 2012

""Punch dough down and divide into thirds. Roll each portion into a 15-in. circle. Combine filling ingredients; spread 1/2 cupful over each circle."

I must be missing something.. you divide the dough into thirds but use half the filling on a 1/3 circle? Do you have an extra 1/3 dough piece left over or should it read "place 1/3 of filling in the circle"?
Thanks for your input."

MY REVIEW
LauraChapin User ID: 3467190 109753
Reviewed May. 30, 2011

"My family and I enjoyed these dessert crescents. These are simple to make."

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