Chocolate-Filled Crescents Recipe

4 1 4
Chocolate-Filled Crescents Recipe
Chocolate-Filled Crescents Recipe photo by Taste of Home
Publisher Photo

Chocolate-Filled Crescents Recipe

Read Reviews
4 1 4
Publisher Photo
“I always get compliments on these rich, flaky rolls drizzled with chocolate…and requests for the recipe,” Carol Formholtz of Deltona, Florida says. Great for brunch, dessert or a mid-day coffee treat!
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 3 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
  • 1/4 cup baking cocoa
  • 3 tablespoons finely chopped pecans
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • CHOCOLATE GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons baking cocoa
  • 2 tablespoons plus 1 teaspoon water
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract

Directions

In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in milk and vanilla. Gradually add cocoa and mix well. Stir in pecans.
Unroll crescent dough and separate into triangles. Spread about 2 rounded teaspoons of filling over each triangle to within 1/4 in. of edges. Roll up each from the wide end. Place point side down 2 in. apart on ungreased baking sheets. Curve ends to form crescent shapes.
Bake at 375° for 12-15 minutes or until golden brown. Remove to wire racks; cool slightly. In a small bowl, whisk glaze ingredients until smooth; drizzle over crescents. Yield: 16 servings.
Originally published as Chocolate-Filled Crescents in Simple & Delicious January/February 2008, p51

  • 3 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
  • 1/4 cup baking cocoa
  • 3 tablespoons finely chopped pecans
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • CHOCOLATE GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons baking cocoa
  • 2 tablespoons plus 1 teaspoon water
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  1. In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in milk and vanilla. Gradually add cocoa and mix well. Stir in pecans.
  2. Unroll crescent dough and separate into triangles. Spread about 2 rounded teaspoons of filling over each triangle to within 1/4 in. of edges. Roll up each from the wide end. Place point side down 2 in. apart on ungreased baking sheets. Curve ends to form crescent shapes.
  3. Bake at 375° for 12-15 minutes or until golden brown. Remove to wire racks; cool slightly. In a small bowl, whisk glaze ingredients until smooth; drizzle over crescents. Yield: 16 servings.
Originally published as Chocolate-Filled Crescents in Simple & Delicious January/February 2008, p51

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MY REVIEW
p.ballard User ID: 2378099 167819
Reviewed May. 3, 2011

"I felt like the chocolate mixture on the inside was really delicious before baking...not so much afterwards. Mine kind of thined out and the flavor wasn't as desirable."

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