Best Nut Crescents Recipes

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.

PINE NUT CRESCENTS

Steps:

• Butter and lightly flour heavy large baking sheet. Finely grind almonds in processor. Add sugar, powdered sugar, flour and salt; process until well blended. Add egg whites; process until smooth dough forms (dough will be very sticky).
• Spread pine nuts on floured surface. Using floured hands, form dough into 1-inch balls. Roll balls in pine nuts, pressing slightly to adhere. Form balls into crescents. Transfer to prepared baking sheet, spacing 1 inch apart. Let cookies stand at room temperature at least 1 hour and up to 2 hours before baking.
• Preheat oven to 350°F. Bake cookies until golden brown, about 18 minutes. Transfer cookies to rack and cool completely. (Can be prepared 2 days ahead. Store in 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.

PINE NUT MACAROON CRESCENTS

Steps:

• Preheat oven to 350 degrees.
• Mix almond paste, sugar and salt in mixer on low until evenly broken up and looks like coarse meal. Slowly add egg whites beating to form smooth, stiff paste.
• Coarsly chop 1/2 of the pine nuts. Add chopped nuts to the almond mixture and beat until combined.
• With dampened hands, roll into a log, then roll the log in the remaining pine nuts to coat.
• Cut log into 5-6 inch pieces and form into crescent shape. Place on baking sheet lined with parchment paper or silicone mat.
• Bake for 14-16 minutes or until slightly browned. Cool on baking sheet.
• Melt chocolate and dip one end of crescent into melted chocolate. Place cookie on parchment paper to set chocolate.

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.

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.

LEMON NUT CRESCENTS

Steps:

• Unroll crescent roll dough and separate into eight triangles. Spread with 1 tablespoon butter. Combine nuts and lemon zest; sprinkle over dough. Roll into crescents. Place on an ungreased baking sheet. Bake at 375° for 10-12 minutes or until golden brown., Meanwhile, combine the sugar, sour cream, lemonade concentrate and remaining butter in a saucepan. Bring to a boil, stirring occasionally. Brush over warm rolls.

NUT CRESCENTS

Steps:

• Cream butter, sugar and vanilla and 1 Tbsp. water.
• Stir in flour and nuts.
• Shape into crescents, place on ungreased cookie sheet.
• Bake at 350 degrees for 15-20 minutes. Let cool. Put in powdered sugar and coat all sides.