Viennese Crescents - Pastry with Apricot Jam
by Barb Schieler of Chesterfield, MO, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookies
Prep Time: 45 Minutes (chill overnight)
Level: Impressive Baking Skills
Yield: 60 Cookies
Print Recipe...
Cream Cheese Pastry…
1 c. butter or margarine, softened
1 8-ounce cream cheese, softened
2 c. flour
1/2 tsp. salt
Directions:
In large bowl of mixer, beat butter and cream cheese until blended. With fingertips, blend in flour and salt until dough is smooth. Cover and chill overnight. Let stand at room temperature 15 to 30 minutes before rolling. Keep unused portion refrigerated.
Crescents…
1 egg yolk beaten with 1 tsp. milk
1/2 c. finely chopped blanched almonds
2/3 c. apricot jam
Directions:
Roll pastry 1/2-inch thick, cut in 3-inch squares then cut into triangles. Brush with egg/milk mixture. Sprinkle lightly with almonds and press gently into dough. Put 1/2 tsp. jam on wide edge of triangle then roll from wide edge to point. Curve to make crescent, place point down on lightly greased cookie sheets, brush with egg/milk mixture and sprinkle with remaining almonds. Chill 30 minutes. Bake in preheated 350-degree oven 18 to 20 minutes or until puffed and golden.
Enjoy!
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