Best Ice Cream Nut Roll Crescents Recipes

NUT CRESCENTS

Steps:

• Cream first 3 ingredients and water.
• Stir in flour and nuts; mix well.
• Shape into crescents.
• Place on ungreased cookie sheet.
• Bake at 350 degrees for 15 to 20 minutes.
• Cool on a rack; roll in powdered sugar.

VANILLA WALNUT CRESCENTS

Steps:

• 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.

NUSSKIPFERL (NUT CRESCENTS)

Steps:

• Preheat oven to 350°F.
• Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed.
• Cover and let dough rest 1 hour.
• For filling beat egg whites until soft peaks form.
• Fold in nuts, sugar, and vanilla.
• Roll dough 1/8-inch thick.
• Cut out rectangles about 2 X 3-inches.
• Spread with 1 t of filling.
• Roll up jelly roll fashion.
• Place on greased baking sheets and curve to form crescents.
• Bake for 15 to 20 minutes, or until lightly browned.
• Cool on wire racks and store in airtight tins.

HUNGARIAN NUT CRESCENTS

Steps:

• In a bowl, cut the butter and shortening into the flour until the mixture is crumbly.
• In a separate bowl, mix the yeast into sour cream, then add egg yolks and salt.
• Combine with the flour mixture.
• Mix until smooth and the sides of the bowl are clean.
• Form into a large ball and chill, covered, overnight.
• To make filling, mix walnuts, sugar, cinnamon, vanilla and stiffly beaten egg whites together in a bowl.
• To make egg wash mix egg yolk and few drops of water in a small bowl.
• Preheat oven to 350°.
• Sprinkle granulated sugar onto a pastry board.
• Divide the dough into six portions.
• Work with one portion at a time, refrigerating the dough you are not using.
• Roll out the dough to 1/8-inch thick and sprinkle with more sugar.
• Cut into 2 x 2-inch squares.
• Place a bit of the nut filling along one end of the square and roll up.
• Form into a crescent.
• Place seam side down on a greased cookie sheet.
• Paint with egg wash.
• Bake at 350° for 15-20 minutes.
• Remove from oven and cool on wire racks.

ICE CREAM NUT ROLL CRESCENTS

Steps:

• Combine flour, butter and ice cream. Form dough into 4 balls; wrap in plastic wrap and refrigerate 8 hours. In a saucepan, heat milk just to boiling; let cool slightly. In a bowl, combine milk, walnuts, sugar and vanilla; thin with one to 2 teaspoons milk if too thick. Turn a dough ball out onto a powdered sugar-covered surface. Roll dough into a circle, 1/8-inch thick. Use a pizza cutter to cut circle into 12 wedges. Spread about 2 teaspoons walnut mixture onto each slice; don't overfill. Starting on the wide end, roll up each wedge and form into a crescent shape. Repeat for remaining dough balls. Arrange crescents on ungreased baking sheets. Bake at 350 degrees for 18 to 20 minutes. Sprinkle with powdered sugar while still warm. Let cool. Store in an airtight container.