Apricot Crescents Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Blend butter, cream cheese, and sour cream together in a large bowl with an electric mixer. Stir in flour, 1/2 cup powdered sugar, and salt until well blended.
• Wrap dough in waxed paper and chill until firm enough to roll, at least 3 hours, or overnight.
• Divide dough into thirds. Keep dough in the refrigerator while working on one portion at a time. Roll each portion into a 12 1/2x10-inch rectangle. Cut into 2 1/2-inch squares using a fluted pastry wheel.
• Place a dot, about 1/4 teaspoon, of preserves in the center of each square. Bring up two diagonal corners to the center, pinching together to seal, or secure with a toothpick. Place on ungreased cookie sheets.
• Bake in the preheated oven until firm, but not brown, about 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Sift remaining powdered sugar over the cooled cookies.

Steps:

• Combine the flour, sugar, and salt in a bowl.
• Cut in the vegetable shortening until the mixture resembles coarse crumbs.
• With a fork stir in the sour cream and egg until a stiff dough forms.
• Cover and chill for a least 4 hours or overnight.
• Preheat the oven to 350 degrees F.
• Grease 2 baking sheets.
• Divide the dough into 3 pieces.
• On a floured surface, roll out each piece to an 11-inch round.
• Spread one-third of the apricot preserves evenly over each round, and sprinkle each round with one-third of the walnuts.
• Cut each round into 12 wedges.
• Starting at the wide end, roll up each wedge.
• Place seam side down on the prepared baking sheets, placing the cookies about 1-inch apart and curving the ends to form crescent shapes.
• Bake for 25 to 30 minutes, until lightly colored.
• Dust the warm cookies with powdered sugar and transfer to wire racks to cool.

Steps:

• Heat oven to 350*.
• Seperate crescent rolls into 8 pieces.
• Spread equal parts jam, coconut, and pecans on each roll.
• Roll up and place seam side down on lightly greased baking sheet.
• Bake for 10 minutes, or until golden brown.
• Sprinkle with powdered sugar while still warm.

Steps:

• Preheat oven to package directions and roll out dough on a nonstick cookie sheet. Cut and separate dough into perforated triangles. Combine the apricot jam or fruit spread and the orange marmalade in a small bowl. Place bowl in microwave and cook on HIGH 15 seconds to loosen the preserves. Beat egg with water to thin it out a little for an egg wash. Use the back of a teaspoon to spread a thin layer of apricot-orange jam across each piece of dough. Roll crescents up, brush with a little egg wash and coat with sesame seeds and almonds. Bake to package directions until deep golden in color. Serve warm.

Steps:

• Cut store-bought pie dough into 16 wedges (like a pizza). Starting from the tip, spread apricot jam over the top two-thirds of each wedge; sprinkle with chopped pecans. Roll from the fat end in to form a crescent shape. Brush with beaten egg and chill 30 minutes. Bake 30 to 35 minutes at 325 degrees.

Steps:

• In a large bowl, combine flour and salt; cut in butter until crumbly. Add cottage cheese; mix well. Shape into 1-in. balls. Cover and refrigerate several hours or overnight. , For the filling, combine apricots and water in a saucepan. Cover and simmer for 20 minutes. Cool for 10 minutes. , Pour into a blender; cover and process on high speed until smooth. Transfer to a bowl; stir in sugar. Cover and chill. , For topping, combine almonds and sugar; set aside. On a floured surface, roll the balls into 2-1/2-in. circles. Spoon about 1 teaspoon of filling onto each. Fold dough over filling and pinch edges to seal. , Place on greased baking sheets. Brush tops with egg white; sprinkle with almond mixture. Bake at 375° for 12-15 minutes or until lightly browned.