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Butterscotch Crescents

 Butterscotch Crescents
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!
36 ServingsPrep: 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 eggs
  • 2 teaspoons salt
  • 5 to 5-1/2 cups all-purpose flour
  • FILLING:
  • 2/3 cup packed brown sugar
  • 2/3 cup flaked 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

2 of 2

Butterscotch Crescents (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 180 calories, 7 g fat (4 g saturated fat), 27 mg cholesterol, 210 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.