Apricot Crescents Recipes

APRICOT CRESCENTS

Steps:

• In a large bowl, using a pastry cutter, cut cold butter into flour until the mixture resembles coarse crumbs.
• In a small bowl, whisk together egg yolk and sour cream. Add the cream mixture to crumb mixture. Using a hand mixer, beat until well combined. Cover and chill overnight.
• The next day, combine preserves, coconut, and pecans in a small bowl; set aside.
• Divide dough into fourths. On a well sugared surface, roll each portion into a 10-inch circle. Cut each circle into 8 wedges. Spread a 1/2 teaspoon of filling over each wedge.
• Roll each wedge into a crescent shape, starting at the wide end. Place points down 1-inch apart on baking sheets lined with parchment paper.
• Bake at 350 degrees for 15 to 20 minutes or until set and very lightly browned. Immediately remove from pans to wire racks to cool.

APRICOT CRESCENTS

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.

EASY APRICOT CRESCENTS

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.

APRICOT CRESCENT COOKIES

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.

APRICOT-GORGONZOLA CRESCENT APPETIZERS

Steps:

• Heat oven to 350°F Spray large cookie sheet with CRISCO Original No-Stick Cooking Spray.
• If using crescent rolls: Unroll dough; place on cookie sheet. Press dough into 13x9-inch rectangle. Firmly press perforations to seal. If using dough sheet: Unroll dough; place on cookie sheet. Press dough into 13x9-inch rectangle.
• In small microwavable bowl, microwave preserves and butter uncovered on High about 30 seconds or until butter is melted; stir until smooth. Spread preserves mixture evenly over dough. Top evenly with cheese and pecans. Sprinkle evenly with pepper.
• Bake 13 to 19 minutes or until crust is deep golden brown. Cool 10 minutes. Cut into 12 squares. Serve warm.

ALMOND-ORANGE-APRICOT CRESCENT ROLLS

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.

APRICOT CRESCENT ROLLS FOR OAMC

Steps:

• Cut together butter and cream cheese.
• Mix into the butter mix the flour, salt and water.
• Mix with fork until well blended.
• Chill at least 1 hour.
• Roll into thin rectangle on a well-floured board.
• Cut into 30 2 1/2 X 3" rectangles.
• Spread each piece with 2 tbsp apricot preserves.
• Sprinkle with chopped nuts.
• Roll up from one corner and bend ends to form crescents.
• Put folded side down on cookie sheet and bake at 450°F for 10 minutes.
• When cool, sprinkle with confectioners' sugar.
• Freeze.
• Thaw in about 15 minutes.