Cherry Crescents Recipe
Cherry Crescents Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These light flaky pastries are so easy to make, and they always get raves at our house. The festive cherry filling suits the season, but you can substitute other flavors.
Recommended: Top 10 Cherry Desserts
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup cold butter, cubed
  • 1 egg yolk, lightly beaten
  • 1 cup (8 ounces) sour cream
  • 1 can (21 ounces) cherry pie filling
  • 1/2 teaspoon almond extract
  • Confectioners' sugar

Directions

In a bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Combine egg yolk and sour cream; add to crumb mixture and mix well. Refrigerate for several hours or overnight. Coarsely chop cherries in the pie filling; place in a small bowl. Stir in extract; set aside.
Divide dough into quarters. On a lightly floured surface, roll each portion into a 12-in. circle. Cut each circle into 12 wedges. Place 1 teaspoon filling at the wide end. Roll up from wide end and place point side down 1 in. apart on ungreased baking sheets. Curve ends to form crescent shape.
Bake at 375° for 20-24 minutes or until golden brown. Immediately remove from pans to wire racks to cool. Dust with confectioners' sugar. Yield: 4 dozen.
Originally published as Cherry Crescents in Country Woman Christmas Annual 2002, p14

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup cold butter, cubed
  • 1 egg yolk, lightly beaten
  • 1 cup (8 ounces) sour cream
  • 1 can (21 ounces) cherry pie filling
  • 1/2 teaspoon almond extract
  • Confectioners' sugar
  1. In a bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Combine egg yolk and sour cream; add to crumb mixture and mix well. Refrigerate for several hours or overnight. Coarsely chop cherries in the pie filling; place in a small bowl. Stir in extract; set aside.
  2. Divide dough into quarters. On a lightly floured surface, roll each portion into a 12-in. circle. Cut each circle into 12 wedges. Place 1 teaspoon filling at the wide end. Roll up from wide end and place point side down 1 in. apart on ungreased baking sheets. Curve ends to form crescent shape.
  3. Bake at 375° for 20-24 minutes or until golden brown. Immediately remove from pans to wire racks to cool. Dust with confectioners' sugar. Yield: 4 dozen.
Originally published as Cherry Crescents in Country Woman Christmas Annual 2002, p14

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