Apricot Crescents
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min. + cooling
YIELD: 4 dozen.
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
Ingredients
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1 cup cold butter, cubed
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2 cups all-purpose flour
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1 egg yolk
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1/2 cup sour cream
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1/2 cup apricot preserves
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1/2 cup sweetened shredded coconut
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1/4 cup finely chopped pecans
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Sugar
Directions
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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.
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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.
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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.
Nutrition Facts
1 each: 76 calories, 5g fat (3g saturated fat), 16mg cholesterol, 44mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein.
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