Orange Date Crescent Claws Recipes

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ORANGE DATE CRESCENT CLAWS



Orange Date Crescent Claws image

These were the Pillsbury Bake-Off Prize winner for 1988. Simmilar to a bear claw with a moist filling.

Provided by cookiedog

Categories     Breakfast

Time 42m

Yield 8 rolls, 8 serving(s)

Number Of Ingredients 6

1/2 cup chopped walnuts or 1/2 cup pecans
1/4 cup sugar
1 teaspoon grated orange peel
1/2 cup chopped dates
1 (8 ounce) can refrigerated crescent dinner rolls
2 tablespoons margarine or 2 tablespoons butter, melted

Steps:

  • Heat oven to 375°F
  • In a small bowl, combine walnuts, sugar and orange peel;blend well. Reserve 1/4 cup of mixture for topping. Stir dates into remaining mixture; set aside.
  • Separate dough into 4 rectangles; firmly press perforations to seal. Cut each rectangle in half crosswise; press or roll out each to form eight 4-inch squares. Brush each with margarine. Spoon about 2 tablespoon date mixture across center 1/3 of each square to within 1/4 inch of edges. Fold sides of dough over filling; pinch center seam and ends to seal. Place seam side down on ungreased cookie sheet.
  • Using scissors or sharp knife, make three 1/2-inch cuts in one folded edge. To form claws, separate cut sections of each roll by gently curving into crescent shape. Brush top of each claw with remining margarine; sprinkle with reserved sugar-nut mixture. Bake at 375F.for 8 to 12 minutes or until golden brown.

Nutrition Facts : Calories 216, Fat 9.5, SaturatedFat 1.4, Cholesterol 14.2, Sodium 188.1, Carbohydrate 30.4, Fiber 2.5, Sugar 14.7, Protein 4.1

ORANGEASY PASTRIES



Orangeasy Pastries image

Number Of Ingredients 12

ROLLS
1/2 (8-ounce) package (4 oz.) cream cheese, softened
1/3 cup orange marmalade
1/3 cup chopped pecan
1 tablespoon sugar
2 (8-ounce) cans refrigerated crescent rolls
1 egg white, beaten
1/3 cup sliced almonds
GLAZE
3/4 cup powdered sugar
1 teaspoon grated orange peel
3 teaspoons (3 to 4) orange juice

Steps:

  • Heat oven to 375°F. In small bowl, combine cream cheese, orange marmalade, pecans and sugar mix well. Separate dough into 8 rectangles firmly press perforations to seal. Spread orange filling on half of each rectangle to within 1/4 inch of edges. To make each pastry, bring unfilled half of dough over filling pinch edges to seal. Place on ungreased cookie sheet. Brush with beaten egg white sprinkle with almonds.Bake at 375°F. for 13 to 18 minutes or until golden brown. Cool. In small bowl, blend all glaze ingredients, adding enough orange juice for desired drizzling consistency drizzle over rolls.Nutrition Per Serving (1 roll): Calories 390 Protein 6g Carbohydrate 47g Fat 21g Sodium 520mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

ORANGE CRESCENTS



Orange Crescents image

The bold orange flavor of these sweet rolls satisfies at breakfast, dessert or snack time. My family and friends love them and often request that I make a batch. We consider them a real treat!

Provided by Taste of Home

Time 50m

Yield 2 dozen.

Number Of Ingredients 14

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup sugar, divided
1 teaspoon salt
2 large eggs
1/2 cup sour cream
1/2 cup butter, melted, divided
3-1/4 to 3-3/4 cups all-purpose flour
2 tablespoons grated orange zest
GLAZE:
3/4 cup sugar
1/4 cup butter
2 tablespoons orange juice
1/2 cup sour cream

Steps:

  • In a large bowl, dissolve yeast in water. Add 1/4 cup sugar, salt, eggs, sour cream, 6 tablespoons butter and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle. Brush with remaining butter. Combine orange zest and remaining sugar; sprinkle over butter. , Cut each circle into 12 wedges. Roll up wedges from the wide end. Place pointed side down 2 in. apart on greased baking sheets. Curve ends down to form a crescent shape. Cover and let rise in a warm place for 45 minutes or until doubled. , Bake at 350° for 20-30 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients in a small saucepan. Bring to a boil; cook and stir for 3 minutes. Pour over warm rolls. Cool. Store in the refrigerator.

Nutrition Facts : Calories 188 calories, Fat 8g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 167mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

ORANGE DATE CRESCENT CLAWS



Orange Date Crescent Claws image

Number Of Ingredients 6

1/2 cup chopped walnuts or pecan
1/4 cup sugar
1 teaspoon grated orange peel
1/2 cup chopped dates
1 (8-ounce) can refrigerated crescent roll
2 tablespoons margarine or butter melted

Steps:

  • Heat oven to 375°F. In small bowl, combine walnuts, sugar and orange peel blend well. Reserve 1/4 cup of mixture for topping. Stir dates into remaining mixture set aside.Separate dough into 4 rectangles firmly press perforations to seal. Cut each rectangle in half crosswise press or roll out each to form eight 4-inch squares. Brush each with margarine. Spoon about 2 tablespoons date mixture across center 1/3 of each square to within 1/4 inch of edges. Fold sides of dough over filling pinch center seam and ends to seal. Place seam side down on ungreased cookie sheet.Using scissors or sharp knife, make three 1/2-inch cuts in one folded edge. To form claws, separate cut sections of each roll by gently curving into crescent shape. Brush top of each claw with remaining margarine sprinkle with reserved sugar-nut mixture. Bake at 375°F. for 8 to 12 minutes or until golden brown.Nutrition Per Serving (1 roll): Calories 240 Protein 3g Carbohydrate 27g Fat 13g Sodium 260mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

HALLOWEEN CRESCENT CLAWS



Halloween Crescent Claws image

Put your best foot forward with these silly snacks, made from refrigerated crescent rolls topped with nutty toenails.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 35m

Yield 8

Number Of Ingredients 4

1 egg
1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz pouch)
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rounds (8 Count)
32 whole cashews

Steps:

  • Heat oven to 375°F. In small bowl, mix egg and taco seasoning mix with fork until well blended; set aside.
  • Spray large cookie sheet with cooking spray. Separate crescent dough into 8 rounds; unroll into strips. Fold each strip in half; starting at folded end, twist 2 to 3 times, leaving 1 inch untwisted on other end. Place on cookie sheet.
  • Using a paring knife or kitchen scissors, cut each untwisted end to make 4 claws. Cut a small slit in each claw. Place 1 cashew in each slit; press to seal cashew in place to make nail. Brush entire claw with egg mixture. Repeat with remaining ingredients.
  • Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet.

Nutrition Facts : Calories 160, Carbohydrate 14 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Claw, Sodium 360 mg, Sugar 3 g, TransFat 1 1/2 g

CRESCENT BEAR CLAWS



Crescent Bear Claws image

The almond flavor highlights the special filling in these delights - the bread crumbs are the secret ingredient. From cookingclub.com NOTE: I just made these and I only used 1 tsp. of almond extract - this was PLENTY I find! And they are yummy...DSS is on his second one!

Provided by SkinnyMinnie

Categories     Breakfast

Time 50m

Yield 6 bear claws

Number Of Ingredients 14

1 egg
2 tablespoons milk
1 cup plain breadcrumbs
2 tablespoons sugar
2 tablespoons butter, melted
1/4 cup water
2 teaspoons almond extract
1/2 cup sugar
1/4 cup water
1 tablespoon light corn syrup
1 (8 ounce) can refrigerated crescent dinner rolls
1/3-1/2 cup sliced almonds
1 cup powdered sugar
2 tablespoons water

Steps:

  • Heat oven to 375ºF. Line cookie sheet with parchment paper.
  • In a medium bowl, beat egg lightly with whisk. Place 1/2 of the egg (about 1 1/2 Tbs.) in a custard cup and beat in the milk until well blended. Set this aside, it will be used as a wash later.
  • To the remaining egg in the bowl, stir in the remaining filling ingredients until well blended.
  • Meanwhile, in 1-quart heavy saucepan, mix glaze ingredients. Heat to boiling and remove from heat; cool while making rolls.
  • On a lightly floured work surface, unroll dough; press into a 12x8-inch rectangle, firmly pressing perforations to seal.
  • Spoon filling into a 12x2-inch strip lengthwise down the center 1/3 of the dough.
  • Fold 1/3 of dough over filling. Then fold the filling-topped section over the last 1/3 of dough so the seam is on the bottom.
  • With hand, gently flatten 1-inch wide strip of dough along one long side of folded dough.
  • Cut folded dough crosswise into 6 (2-inch) pastries. Along flattened edge of each pastry, cut 1-inch long cuts about 1/2 inch apart.
  • Lightly brush the egg-milk mixture from earlier over each pastry. Place almonds on a plate and invert each pastry onto almonds. Press gently so almonds stick to dough.
  • Place almond side up on the cookies sheet, spreading each cut slightly to form claw like shape. Sprinkle remaining almonds over top of pastries.
  • Bake for 15-18 min or until golden brown. Remove to wire rack and cool for 5 minute.
  • Drizzle cooled glaze over each pastry.
  • In another small bowl, mix icing ingredients until smooth - if too thick, add 1/2 teaspoons water at a time until drizzling consistency. Drizzle icing over cooled pastries.

Nutrition Facts : Calories 386.4, Fat 10, SaturatedFat 3.6, Cholesterol 60.8, Sodium 260.2, Carbohydrate 68.3, Fiber 2.2, Sugar 43.7, Protein 6.6

CHOCOLATE ALMOND CRESCENTS



Chocolate Almond Crescents image

If you like chocolate-covered almonds, you're in for a treat. These buttery, crumbly cookies make a thoughtful holiday gift. -Vicki Raatz, Waterloo, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 dozen.

Number Of Ingredients 10

1-1/4 cups butter, softened
2/3 cup sugar
2 cups finely chopped almonds
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1/8 teaspoon salt
1-1/4 cups semisweet chocolate chips, melted
1 to 2 tablespoons confectioners' sugar
Sweetened shredded coconut, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in almonds and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape., Preheat oven to 350°. Shape 2 teaspoons of dough into 2-in.-long logs; form each log into a crescent. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., Dip cookies halfway into melted chocolate, allowing excess to drip off. Place on waxed paper. If desired, sprinkle with coconut. Let stand until set. Cover dipped ends of cookies with waxed paper; dust undipped ends with confectioners' sugar. Store between pieces of waxed paper in airtight containers.

Nutrition Facts : Calories 85 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 27mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

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