Cinnamon Walnut Crescents Recipe

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Cinnamon Walnut Crescents Recipe

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Mainstays in my holiday baking are these classic Christmas crescents. Nutty and spicy-sweet, they're ideal for a breakfast buffet. I also tuck them into plates of homemade goodies.
MAKES:
60 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 20 min.
MAKES:
60 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 20 min.

Ingredients

  • 3 egg yolks
  • 1 cup (8 ounces) sour cream
  • 1 package (1/4 ounce) active dry yeast
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup cold butter or margarine
  • 1 cup finely chopped walnuts
  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • Confectioners' sugar icing, optional

Directions

In a small bowl, beat yolks; stir in sour cream and yeast. Let stand for 10 minutes. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add sour cream mixture and stir well. Shape into a ball; cover with plastic wrap and refrigerate 8 hours or overnight. Combine walnuts, sugar and cinnamon; sprinkle a fourth of the mixture on a flat surface. Divide dough into four portions; set three aside. On walnut-sprinkled surface, roll one portion into an 8-in. circle; turn dough over and press walnut mixture into both sides. Cut into 16 wedges. Roll up each wedge into a crescent shape, starting with the wide end. Place point down 1 in. apart on greased baking sheets. Repeat three more times with remaining walnut mixture and dough. Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks. Drizzle with icing if desired. Yield: about 5 dozen.
Editor's Note: This dough does not require rising time.
Originally published as Cinnamon Walnut Crescents in Country Woman Christmas Annual 1998, p14

Nutritional Facts

1 each: 87 calories, 5g fat (3g saturated fat), 21mg cholesterol, 53mg sodium, 9g carbohydrate (3g sugars, 0 fiber), 2g protein.

  • 3 egg yolks
  • 1 cup (8 ounces) sour cream
  • 1 package (1/4 ounce) active dry yeast
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup cold butter or margarine
  • 1 cup finely chopped walnuts
  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • Confectioners' sugar icing, optional
  1. In a small bowl, beat yolks; stir in sour cream and yeast. Let stand for 10 minutes. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add sour cream mixture and stir well. Shape into a ball; cover with plastic wrap and refrigerate 8 hours or overnight. Combine walnuts, sugar and cinnamon; sprinkle a fourth of the mixture on a flat surface. Divide dough into four portions; set three aside. On walnut-sprinkled surface, roll one portion into an 8-in. circle; turn dough over and press walnut mixture into both sides. Cut into 16 wedges. Roll up each wedge into a crescent shape, starting with the wide end. Place point down 1 in. apart on greased baking sheets. Repeat three more times with remaining walnut mixture and dough. Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks. Drizzle with icing if desired. Yield: about 5 dozen.
Editor's Note: This dough does not require rising time.
Originally published as Cinnamon Walnut Crescents in Country Woman Christmas Annual 1998, p14

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