Breakfast Cookbook Pastries

Apricot Crescents

Sounds strange but good.

1 C. butter (no substitutes)
2 C. flour
1 egg yolk
1/2 C. sour cream
1/2 C. apricot preserves
1/2 C. flaked coconut
1/4 C. pecans, finely chopped

Cut butter into flour, coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours. Divide dough into fourths. On a sugared surface, roll each into 10″ circle. Turn dough over to sugar top. Combine preserves, coconut and pecans. Spread over circle. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at wide end. Sprinkle with sugar. Place points down 1″ apart on ungreased sheet. Bake at 350° for 15 to 17 minutes, until lightly brown. Immediately remove to wire racks to cool.

Makes 48.

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