THREE-CHEESE CRESCENTS
Provided by Food Network Kitchen
Categories side-dish
Time 3h40m
Yield 24 rolls
Number Of Ingredients 19
Steps:
- Make the Basic Dinner-Roll Dough, using the Parmesan as the mix-in. Let rise as directed.
- Lightly coat 2 baking sheets with cooking spray. Turn the dough out onto a lightly floured surface and divide in half. Roll or stretch each half into a 12-inch round, about 1/4 inch thick. Brush each round with some of the beaten egg and sprinkle with the Havarti and Cheddar, leaving a 1-inch border. Lightly press on the cheese to ensure it sticks.
- Cut each round into 12 wedges with a pizza cutter or chef's knife. Starting from the wide ends, roll up each wedge. Place the rolls on the prepared baking sheets, bending the ends slightly to create a crescent. Loosely cover with plastic wrap; let stand until puffy, about 45 minutes.
- Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Combine the sesame seeds, poppy seeds and salt in a small bowl. Brush the crescents with the remaining beaten egg and sprinkle with the seed mixture. Bake, switching and rotating the baking sheets halfway through, until the rolls are golden brown, about 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
- Warm the milk and 1/2 cup water in a small saucepan or in the microwave until very warm (110 degrees F). Transfer to the bowl of a stand mixer fitted with the dough hook; mix in the sugar, yeast and 1 cup flour until combined but still lumpy. Let stand until the mixture is very bubbly, about 30 minutes.
- Add the butter, salt and 2 cups flour; mix on medium speed until smooth and elastic, 2 to 3 minutes. Mix in the eggs until combined, scraping the bottom and side of the bowl as needed. Add 1 1/4 cups flour and the mix-ins, if using; mix until the dough is smooth and starts to gather into a loose ball, about 4 minutes. The dough should be slightly sticky; if it's too wet, add the remaining 1/4 cup flour.
- Lightly oil a large bowl; scrape the dough into the bowl and turn to coat with the oil. Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours.
VANILLA CRESCENTS
Provided by Geoffrey Zakarian
Categories dessert
Time 1h45m
Yield 18 cookies
Number Of Ingredients 8
Steps:
- In a small bowl, mix together the all-purpose flour, hazelnut flour and salt. Beat the butter and granulated sugar with an electric mixer on medium-high speed until creamy. Split the vanilla bean, scrape out the seeds using the back of a thin knife and add to the butter with the egg yolk. Beat until combined. Gradually mix in the flour mixture until just combined.
- Roll the batter into a 12-inch log, wrap in plastic wrap and chill for 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Cut the log into 18 pieces and roll each piece into a crescent shape. Put the crescents on the lined baking sheets, about 1 inch apart. Bake until the cookies are set and the bottoms and edges are browned, about 14 minutes. Cool on the baking sheets for a few minutes. Dust with confectioners' sugar while warm, and then transfer to a wire rack to cool completely.
FINNISH CRESCENTS
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield about 24 cookies
Number Of Ingredients 13
Steps:
- Pulse the flour, granulated sugar, 1/2 teaspoon salt and the baking powder in a food processor. Add the shortening and 4 tablespoons butter; pulse until pea-size pieces form. Add the lemon juice and 5 tablespoons ice water; pulse to combine. Gradually pulse in 1 more tablespoon water until the dough clumps together. Turn out onto a sheet of plastic wrap; shape into a disk. Wrap and refrigerate until firm, at least 1 hour.
- Combine the dried fruit, the remaining 2 tablespoons butter and 1/3 cup water in a microwave-safe bowl. Cover and microwave until softened, about 3 minutes. Let stand 10 minutes, then transfer the fruit and liquid to a food processor. Add the honey, cinnamon and a pinch of salt; pulse to make a paste.
- Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment. Roll out the dough on a floured surface until 1/8 inch thick. Cut out circles with a 3-inch cookie cutter. Reroll the scraps and cut out more circles.
- Spoon 1 teaspoon filling onto each circle; brush the edges with the beaten egg. Fold the dough over the filling and press the edges to seal; transfer to the baking sheets. Brush with more beaten egg and sprinkle with coarse sugar; cut slits in the tops. Chill until firm, 15 minutes.
- Bake, switching the pans halfway through, until the cookies are golden brown, 25 minutes. Let cool completely on the baking sheets.
PECAN-CRANBERRY CREAM CHEESE CRESCENTS
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Beat the butter, cream cheese, 2 tablespoons sugar and the salt in a large bowl with a mixer on low speed until smooth and creamy, about 2 minutes. Add the flour and mix until crumbly, about 1 minute. Turn out onto a lightly floured surface and lightly knead with your hands to make a soft dough. Wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Make the filling: Put the dried cranberries and 1 tablespoon water in a medium microwave-safe bowl; microwave until plump, about 1 minute. Let cool. Stir in the pecans, the remaining 1/2 cup sugar and the cinnamon, then stir in the milk.
- Roll out the dough until 1/8 inch thick on a lightly floured surface. Cut out circles using a 3 1/2-inch-round cookie cutter. Gather the scraps; reroll once to cut more circles. Place a heaping teaspoonful of filling on the bottom third of each circle, leaving a small border. Brush the edges with a little milk, fold the dough over the filling and roll to enclose; pinch the 2 ends closed and bend into a crescent shape. Repeat with the remaining dough and filling.
- Arrange the cookies 1 inch apart on the baking sheets; brush with milk and sprinkle with sugar. Bake, switching the pans halfway through, until lightly browned, 15 to 20 minutes. Let cool completely on the baking sheets.
CRESCENTS
Steps:
- Preheat oven to 325 degrees F. Cream sugar and butter. Add flour, vanilla and nut meats. Roll a small piece between your hands and form into small crescents. (2 1/2 inches) Bake 20 to 25 minutes. When cool, roll in powdered sugar. These are better the second day.
SPOON COOKIES: LUSIKKALEIVAT (FINLAND)
Scandinavia is known for all kinds of cookies, mostly flavored with anise or lemon. The flavor we found most compelling in cookies from all over Scandinavia, however, was brown butter - it's nutty, rich and delicious, and pairs perfectly with a tart fruit jam. These cookies get their elegant shape from the teaspoons used to form them.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield about 32 sandwiched cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl -- be sure to get all the tasty brown bits -- and cool slightly.
- Meanwhile, whisk the flour, baking powder and salt in another medium bowl.
- Whisk the egg yolk, sugar and vanilla into the cooled browned butter.
- Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand.
- Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.)
- Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool.
- When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners' sugar. Serve.
- Busy baker's tips: The dough can be prepared several hours ahead and stored at room temperature. Freeze baked cookie halves wrapped tightly in plastic wrap, followed by aluminum foil for up to 2 weeks. When ready to serve, defrost at room temperature and assemble as desired. Store sandwiches in an airtight container for up to 3 days. Do not store with crisp cookies, as moisture from the jam will soften the texture of other crisp cookies.
- Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved
People also searched
More about "finnish crescents recipes"
FINNISH CARDAMOM ROLLS - JO COOKS
Web Filling. Topping. View more. Pin this recipe for later! Delicious Finnish Cardamom Rolls. Let’s get rolling with these Finnish Cardamom Rolls. They’re a sweet retreat packed with …
From jocooks.com
From jocooks.com
LIHAPULLAT: TRADITIONAL FINNISH MEATBALLS RECIPE - THE KITCHEN …
Web 849. Jump to Recipe. Whenever I ask my boyfriend what he wants to eat for dinner his reply is always “lihapullat ja muusi”. Plain and simple Finnish meatballs with mashed potatoes …
From thekitchenabroad.com
From thekitchenabroad.com
JOULUTORTTU (FINNISH CHRISTMAS STAR COOKIES) • CURIOUS CUISINIERE
Web Joulutorttu (Finnish Christmas Star Cookies) Soft and flaky pasty surrounds a flavorful jam in Joulutorttu, festive Finnish Christmas Star Cookies. For best results, refrigerate this …
From curiouscuisiniere.com
From curiouscuisiniere.com
EASY SPINACH & FETA CRESCENT ROLL BAKE - TASTES JUST LIKE A …
Web Yield: 4 servings 1 x. Print Recipe. Pin Recipe. A warm and crusty crescent roll bake stuffed with spinach, cherry tomatoes, and feta cheese. This recipe uses Pillsbury …
From tastesjustlikeamemory.com
From tastesjustlikeamemory.com
PERUNAMUUSI: FINNISH MASHED POTATOES - THE KITCHEN ABROAD
Web Finland is known as a high consumer of potatoes so it is only natural to have a Finnish mashed potatoes recipe in my blog, or perunamuusi as they call it in here, as this is a …
From thekitchenabroad.com
From thekitchenabroad.com
FINNISH RECIPES - THISISFINLAND
Web Finnish recipes. Something you can try at home: We present the best of traditional Finnish cooking in recipe format. Photo: Elina Manninen/Keksi/Visit Finland. Salads. ‘Rosolli’ …
From finland.fi
From finland.fi
RIESKA - FINNISH POTATO FLAT BREAD - HONEST COOKING
Web Cooking Croatia: Crescents. Maria Laitinen serves up a Finnish flat bread traditionally made with oat, barley or potato. Say hello to “Rieska”. Text And Photo By Maria Laitinen. …
From honestcooking.com
From honestcooking.com
FINNISH PANCAKES - THE AUTHENTIC RECIPE FOR 'LETTU*! - HER FINLAND
Web In Finland, pancakes are such a Finnish food staple that many cabins and houses have an open fire place and a big flat frying pan perfect for Finnish pancakes. Recipe for 10 …
From herfinland.com
From herfinland.com
FINNISH CRESCENTS RECIPE | EAT YOUR BOOKS
Web Save this Finnish crescents recipe and more from Food Network Magazine, December 2015 to your own online collection at EatYourBooks.com
From eatyourbooks.com
From eatyourbooks.com
KORVAPUUSTI-FINNISH CINNAMON ROLLS - SCANDICUISINE
Web Finns bake their cinnamon buns as ear-shaped buns. They are actually the same thing as the Swedish cinnamon rolls. These are such a perfect delicacy you really need to try, …
From scandicuisine.com
From scandicuisine.com
SPINACH FETA STUFFED CRESCENTS - CHEEKYKITCHEN
Web Instructions: Step 1. Place the spinach and olives. Then, add the feta, mozzarella, red pepper flakes, and salt into a bowl. Stir to combine well. Step 2. Heat the oven to 350 …
From cheekykitchen.com
From cheekykitchen.com
CRESCENT ROLL CREAM CHEESE DANISH - SIMPLY MADE EATS
Web Ready in less than 45 minutes. Looking for more quick and easy breakfast recipes to pair with these Pillsbury Cream Cheese Danishes? Try these Bacon and Gruyere Egg Bites! …
From simplymadeeats.com
From simplymadeeats.com
MäMMI - TRADITIONAL AND AUTHENTIC FINNISH RECIPE | 196 FLAVORS
Web It is served sprinkled with sugar and topped with cream, milk, ice cream, or even vanilla sauce. Finns also like to spread it on slices of bread. What is the origin of mämmi? …
From 196flavors.com
From 196flavors.com
SHORTCUT CREAM CHEESE DANISH WITH CRESCENT ROLLS - THESE OLD …
Web Instructions. Notes. Nutrition. Easy Cream Cheese Danish Recipe. I am so excited about these Cream Cheese Gobblers (that’s what these are called in my North Carolina Elks …
From theseoldcookbooks.com
From theseoldcookbooks.com
50 MOST POPULAR FINNISH DISHES: A CULINARY JOURNEY THROUGH …
Web Finnish cuisine offers a wide array of dishes that celebrate the country’s rich culinary heritage. From traditional favorites like Karjalanpiirakka and Lohikeitto to unique …
From finnishheritage.info
From finnishheritage.info
EXTRA FLAKY HOMEMADE CRESCENT ROLLS | HBHARVEST - HALF BAKED …
Web In the bowl of a stand mixer or large glass bowl, combine the warm water, yeast and sugar. Mix until combined. Let the mixture sit for about five minutes until it smells like bread and …
From halfbakedharvest.com
From halfbakedharvest.com
CHICKEN CREAM CHEESE CRESCENTS | COOKING WITH LIBBY
Web 26 Comments. 6.3K shares. Jump to Recipe. These Chicken Cream Cheese Crescents are the perfect appetizers to make for any occasion. Your guests will be asking for the recipe …
From cookingwithlibby.com
From cookingwithlibby.com
You'll also love