Apricot Crescents Recipe

4.5 5 8
Apricot Crescents Recipe
Apricot Crescents Recipe photo by Taste of Home
Publisher Photo

Apricot Crescents Recipe

Read Reviews
4.5 5 8
Publisher Photo
When I was in college, my roommate's mother sent these flaky horns in a holiday care package. I've been making them ever since. When I mail them to my parents, I put an equal number in two tins labeled "his" and "hers" so there's no squabbling over who gets more. — Tamyra Vest, Scottsburg, Virginia
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 1 cup cold butter, cubed
  • 2 cups all-purpose flour
  • 1 egg yolk
  • 1/2 cup sour cream
  • 1/2 cup apricot preserves
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup finely chopped pecans
  • Sugar

Directions

In a large bowl, cut butter into flour until the mixture resembles coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours or overnight.
Divide dough into fourths. On a sugared surface, roll each portion into a 10-in. circle. Turn dough over to sugar top side. Combine preserves, coconut and pecans; spread over circles. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at the wide end. Sprinkle with sugar.
Place points down 1 in. apart on ungreased baking sheets. Bake at 350° for 15-17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool. Yield: 4 dozen.
Originally published as Apricot Crescents in Taste of Home December/January 1997, p29

Nutritional Facts

1 each: 76 calories, 5g fat (3g saturated fat), 16mg cholesterol, 44mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein.

  • 1 cup cold butter, cubed
  • 2 cups all-purpose flour
  • 1 egg yolk
  • 1/2 cup sour cream
  • 1/2 cup apricot preserves
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup finely chopped pecans
  • Sugar
  1. In a large bowl, cut butter into flour until the mixture resembles coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours or overnight.
  2. Divide dough into fourths. On a sugared surface, roll each portion into a 10-in. circle. Turn dough over to sugar top side. Combine preserves, coconut and pecans; spread over circles. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at the wide end. Sprinkle with sugar.
  3. Place points down 1 in. apart on ungreased baking sheets. Bake at 350° for 15-17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool. Yield: 4 dozen.
Originally published as Apricot Crescents in Taste of Home December/January 1997, p29

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MY REVIEW
2124arizona User ID: 845443 265586
Reviewed May. 6, 2017

"Love to give these for gifts at Christmas."

MY REVIEW
Freefoodfinder User ID: 7852862 38227
Reviewed Jun. 17, 2014

"These are rather easy to make and impossible to resist. The fun does not have to stop with apricot/walnut filling. I've used raspberry jam/coconut, dark chocolate, and fig jam. The only limit is your imagination."

MY REVIEW
Luija43OK User ID: 3171280 15678
Reviewed Nov. 16, 2013

"This is one my all time favorite go to recipes, when I taking cookies to impress"

MY REVIEW
jesskate User ID: 1411456 9680
Reviewed Dec. 22, 2010

"These cookies are always on my holiday cookie list of favorites, I skip the coconut and used just jam and finley chopped nuts"

MY REVIEW
lwinters User ID: 1336440 38224
Reviewed Dec. 31, 2008

"I was disappointed"

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