MACADAMIA NUT CRESCENTS
These are great Christmas treats. If macadamia nuts are not available you can substitute pecans, almonds or walnuts.
FOR THE FILLING:
2/3 cup chopped macadamia nuts
2 Tbsp butter
2 Tbsp brown sugar
FOR THE DOUGH:
1 pkg active dry yeast
1/4 cup lukewarm water
2 cups flour
2 Tbsp sugar
2/3 cup butter
1 egg
1 egg white, beaten until frothy
sugar (for topping)
TO PREPARE THE FILLING:
Combine the macadamia nuts, butter, and brown sugar; set aside.
TO PREPARE THE DOUGH:
Soften yeast in lukewarm water.
Sift flour and sugar into a bowl and cut in butter with a pastry blender until mixture resembles coarse cornmeal. Stir egg and yeast into mixture. Work dough with floured hands until smooth. Cover and let rise for 1 hour.
TO SHAPE AND BAKE:
Preheat oven to 400 degrees F. Grease cookie sheets.
Divide dough into 2 equal parts. Roll each into an 11-inch circle. Cut into 12 wedges. Put 1 tablespoon of filling at the widest end of each wedge. Roll from widest point into a crescent shape and place on greased cookie sheet. Brush with egg white. Let crescents rise at room temperature for 1 hour.
Preheat oven to 400 degrees.
Sprinkle with sugar and bake 8-10 minutes or until golden brown.
Makes 24 crescents
Source: Woody
These are great Christmas treats. If macadamia nuts are not available you can substitute pecans, almonds or walnuts.
FOR THE FILLING:
2/3 cup chopped macadamia nuts
2 Tbsp butter
2 Tbsp brown sugar
FOR THE DOUGH:
1 pkg active dry yeast
1/4 cup lukewarm water
2 cups flour
2 Tbsp sugar
2/3 cup butter
1 egg
1 egg white, beaten until frothy
sugar (for topping)
TO PREPARE THE FILLING:
Combine the macadamia nuts, butter, and brown sugar; set aside.
TO PREPARE THE DOUGH:
Soften yeast in lukewarm water.
Sift flour and sugar into a bowl and cut in butter with a pastry blender until mixture resembles coarse cornmeal. Stir egg and yeast into mixture. Work dough with floured hands until smooth. Cover and let rise for 1 hour.
TO SHAPE AND BAKE:
Preheat oven to 400 degrees F. Grease cookie sheets.
Divide dough into 2 equal parts. Roll each into an 11-inch circle. Cut into 12 wedges. Put 1 tablespoon of filling at the widest end of each wedge. Roll from widest point into a crescent shape and place on greased cookie sheet. Brush with egg white. Let crescents rise at room temperature for 1 hour.
Preheat oven to 400 degrees.
Sprinkle with sugar and bake 8-10 minutes or until golden brown.
Makes 24 crescents
Source: Woody
MsgID: 3135590
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Christmas Cakes and Sweet Breads (9)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Christmas Cakes and Sweet Breads (9)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Christmas Cakes and Sweet Breads (9) |
Betsy at Recipelink.com | |
2 | Recipe: Dresden Christmas Stollen |
Betsy at Recipelink.com | |
3 | Recipe: Macadamia Nut Crescents (yeast dough) |
Betsy at Recipelink.com | |
4 | Recipe: Epiphany crown Roscón de Reyes (Sweet Bread) |
Gladys/PR | |
5 | Recipe: Tortells-Almond Rolls |
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7 | Recipe: Pulla (Christmas Coffee Bread) |
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8 | Recipe: Swedish Rye Bread |
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9 | Recipe: Cranberry Cream-Cheese Pull Aparts |
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