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Aunt Gertrude's Sweetheart Crescents's picture
  Flour 4 Cup (64 tbs)
  Salt 1⁄2 Teaspoon
  Dry yeast envelope 1
  Margarine 1 Cup (16 tbs)
  Egg yolks 3
  Sour cream 1 Cup (16 tbs)
  Vanilla extract 4 Teaspoon
  Egg whites 3
  Sugar 1 Cup (16 tbs)
  Pecans 3⁄4 Cup (12 tbs), ground

Combine the flour, salt and yeast in a large bowl.
Cut in the margarine until mixture resembles coarse crumbs.
Combine the egg yolks, sour cream and 1 teaspoon of the vanilla in a small bowl; mix until smooth.
Add the sour cream mixture to the flour mixture and stir to form a dough.
Beat the egg whites at high speed until stiff peaks form; beat in the sugar and the remaining 1 tablespoon vanilla.
Fold in the pecans.
Divide the dough into 8 equal portions.
Roll each portion into a circle.
Spread pecan filling evenly over each circle to within 1/2 inch of the edge.
Cut each circle into 8 wedges; roll up each wedge from the wide end.
Shape into crescents on a greased baking sheet.
Bake at 375 degrees for 5 to 10 minutes or until beginning to brown.

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