Apricot Crescents
aka Apricot Rugelach - Light and flaky horns, filled with apricot preserves, coconut and pecans!
Servings: 32 cookies
Ingredients
- 1 c. cold butter
- 2 c. all-purpose flour
- 1 egg yolk
- 1/2 c. sour cream
- 1/2 c. apricot preserves
- 1/2 c. flaked coconut
- 1/4 c. pecans finely chopped
- granulated sugar for rolling dough in
Instructions
- 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.
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