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File in: Cheese/eggs, Dessert

Flaky Sweetheart Crescents

Serves 32

  • 4 cups flour
  • 1/2 tsp. salt
  • 1 cup butter or margarine
  • 3 eggs (separated)
  • 1/2 cup sour cream
  • 2 tsp. vanilla
  • 1 package dry yeast
  • 1 cup sugar
  • 3/4 cup pecans or walnuts (ground)
  • confectioner's sugar, as needed

Dough:
Sift together flour and salt into a large bowl. Cut in butter or margarine until particles are the size of peas.
Blend together 3 egg yolks and 1/2 cup sour cream. Add 1 tsp vanilla and dry yeast. Mix well. Add to flour-butter mixture.
Divide dough into 4 parts.
Pecan/Walnut Filling:
Beat 3 egg whites until stiff straight peaks form when beater is raised. Add granulated sugar, nuts, and 1 tsp vanilla. Mix until well blended.
Roll out each quarter of the dough on a board which has been sprinkled with confectioner's sugar. Roll to an 11 inch circle about 1/8" thick; cut into 8 wedges. Spread with nut filling. Roll each wedge, starting with the wide end and rolling to point. The filling will ooze out and it will be a little messy but this is alright. Place point side down on greased baking sheet, curving ends to form crescent shape. Bake in moderate oven (350 degees) 25-30 minutes until lightly browned. Cool on a wire rack.