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Flaky Danish Crescent

New.Wife's picture
  Active dry yeast 1 Tablespoon (1 Package)
  All purpose flour 2 Cup (32 tbs)
  Sugar 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Chilled butter/Margarine 1⁄2 Cup (8 tbs)
  Milk 1⁄4 Cup (4 tbs), scalded and cooled
  Egg yolk 1 , beaten
  Chopped almonds/Pecans 1⁄2 Cup (8 tbs)

Soften yeast in 1/4 cup warm water.
Sift together dry ingredients; cut in butter till some of mixture is like corn meal and some the size of peas.
Mix cooled milk and egg yolk; add with softened yeast to flour mixture, stirring to make soft dough.
Cover; chill a few hours or overnight.
Halve dough (keep half chilled).
On floured surface roll one half to 12x9-inch rectangle, 1/8 inch thick.
Reserve 2 tablespoons of Filling for the glaze; spread rolled dough with half of the remainder.
Sprinkle with half the nuts.
Roll as for jellyroll from long side; seal edges and ends.
Place seam down on cookie sheet.
Shape in crescent; flatten slightly.
Repeat with remaining dough.
Cover; let rise in warm place till almost double (about 1 hour).
Brush with reserved Filling.
To garnish, sprinkle with additional almonds, thinly sliced.
Bake in moderate oven (375°) 20 minutes or till done.

Recipe Summary

Cook Time: 
25 Minutes

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2291 Calories from Fat 1202

% Daily Value*

Total Fat 135 g207.2%

Saturated Fat 63 g315.2%

Trans Fat 0 g

Cholesterol 432.6 mg144.2%

Sodium 539.2 mg22.5%

Total Carbohydrates 229 g76.3%

Dietary Fiber 19.1 g76.4%

Sugars 21.1 g

Protein 51 g101%

Vitamin A 61.7% Vitamin C 0.07%

Calcium 34.2% Iron 93.6%

*Based on a 2000 Calorie diet


Flaky Danish Crescent Recipe