Butterscotch Crescents Recipe
- 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
- 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
- 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.
1 each: 180 calories, 7g fat (4g saturated fat), 27mg cholesterol, 210mg sodium, 27g carbohydrate (12g sugars, 1g fiber), 3g protein.
Reviews for Butterscotch Crescents
""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 family and I enjoyed these dessert crescents. These are simple to make."