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Category: Bread
Prep Time: Cook Time: Total Time:
2 cups all-purpose flour
1/8 teaspoon salt
1 cup cold butter, cubed
1 egg, separated
2/3 cup sour cream
1/2 teaspoon Spice Islands® pure vanilla extract
2/3 cup finely chopped walnuts
2/3 cup sugar
1 teaspoon ground cinnamon
In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk, sour cream and vanilla; add to crumb mixture and mix well. Cover and refrigerate for 4 hours or overnight.
Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-in. circle. Combine the walnuts, sugar and cinnamon; sprinkle 1/4 cup over each circle. Cut each circle into 12 wedges.
Roll up each wedge from the wide end and place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents. Whisk egg white until foamy; brush over crescents. Sprinkle with remaining nut mixture. Bake at 350 for 18-20 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: 3 dozen.
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VANILLA WALNUT CRESCENTS
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Category: Bread
Prep Time: Cook Time: Total Time:
2 cups all-purpose flour
1/8 teaspoon salt
1 cup cold butter, cubed
1 egg, separated
2/3 cup sour cream
1/2 teaspoon Spice Islands® pure vanilla extract
2/3 cup finely chopped walnuts
2/3 cup sugar
1 teaspoon ground cinnamon
In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk, sour cream and vanilla; add to crumb mixture and mix well. Cover and refrigerate for 4 hours or overnight.
Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-in. circle. Combine the walnuts, sugar and cinnamon; sprinkle 1/4 cup over each circle. Cut each circle into 12 wedges.
Roll up each wedge from the wide end and place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents. Whisk egg white until foamy; brush over crescents. Sprinkle with remaining nut mixture. Bake at 350 for 18-20 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: 3 dozen.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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