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Lemon Nut Crescents

 Lemon Nut Crescents
"For an evening snack or even for breakfast, these nutty pastries, made from convenient crescent rolls, are terrific," relates field editor Carolyn Kyzer from Alexander, Arkansas.
8 ServingsPrep/Total Time: 20 min.


  • 1 tube (8 ounces) refrigerated crescent rolls
  • 3 tablespoons butter, softened, divided
  • 1/3 cup chopped nuts
  • 1 tablespoon grated lemon peel
  • 1/4 cup sugar
  • 1/4 cup sour cream
  • 1 tablespoon thawed lemonade concentrate


  • Unroll crescent roll dough and separate into eight triangles. Spread
  • with 1 tablespoon butter. Combine nuts and lemon peel; sprinkle over
  • dough. Roll into crescents. Place on an ungreased baking sheet. Bake
  • at 375° for 10-12 minutes or until golden brown.
  • Meanwhile, combine the sugar, sour cream, lemonade concentrate and
  • remaining butter in a saucepan. Bring to a boil, stirring
  • occasionally. Brush over warm rolls. Yield: 8 rolls.
Nutritional Facts: 1 serving (1 each) equals 225 calories, 15 g fat (3 g saturated fat), 5 mg cholesterol, 277 mg sodium, 20 g carbohydrate, trace fiber, 4 g protein.