Lemon Nut Crescents Recipe
Lemon Nut Crescents Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

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

Directions

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.
Originally published as Lemon Nut Crescents in Taste of Home June/July 2001, p63

Nutritional Facts

1 each: 225 calories, 15g fat (3g saturated fat), 5mg cholesterol, 277mg sodium, 20g carbohydrate (9g sugars, 0 fiber), 4g protein.

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 3 tablespoons butter or margarine, softened, divided
  • 1/3 cup chopped nuts
  • 1 tablespoon grated lemon peel
  • 1/4 cup sugar
  • 1/4 cup sour cream
  • 1 tablespoon lemonade concentrate
  1. 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.
  2. 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.
Originally published as Lemon Nut Crescents in Taste of Home June/July 2001, p63

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