EASY APRICOT CRESCENTS
Make and share this Easy Apricot Crescents recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 18m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350*.
- Seperate crescent rolls into 8 pieces.
- Spread equal parts jam, coconut, and pecans on each roll.
- Roll up and place seam side down on lightly greased baking sheet.
- Bake for 10 minutes, or until golden brown.
- Sprinkle with powdered sugar while still warm.
APRICOT CRESCENT COOKIES
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Blend butter, cream cheese, and sour cream together in a large bowl with an electric mixer. Stir in flour, 1/2 cup powdered sugar, and salt until well blended.
- Wrap dough in waxed paper and chill until firm enough to roll, at least 3 hours, or overnight.
- Divide dough into thirds. Keep dough in the refrigerator while working on one portion at a time. Roll each portion into a 12 1/2x10-inch rectangle. Cut into 2 1/2-inch squares using a fluted pastry wheel.
- Place a dot, about 1/4 teaspoon, of preserves in the center of each square. Bring up two diagonal corners to the center, pinching together to seal, or secure with a toothpick. Place on ungreased cookie sheets.
- Bake in the preheated oven until firm, but not brown, about 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Sift remaining powdered sugar over the cooled cookies.
Nutrition Facts : Calories 67.3 calories, Carbohydrate 6.3 g, Cholesterol 12.3 mg, Fat 4.5 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2.8 g, Sodium 22.4 mg, Sugar 2.4 g
APRICOT-GORGONZOLA CRESCENT APPETIZERS
Make and share this Apricot-Gorgonzola Crescent Appetizers recipe from Food.com.
Provided by Pillsbury Crescent
Categories Breads
Time 40m
Yield 12 appetizers
Number Of Ingredients 6
Steps:
- Heat oven to 350°F Spray large cookie sheet with CRISCO Original No-Stick Cooking Spray.
- If using crescent rolls: Unroll dough; place on cookie sheet. Press dough into 13x9-inch rectangle. Firmly press perforations to seal. If using dough sheet: Unroll dough; place on cookie sheet. Press dough into 13x9-inch rectangle.
- In small microwavable bowl, microwave preserves and butter uncovered on High about 30 seconds or until butter is melted; stir until smooth. Spread preserves mixture evenly over dough. Top evenly with cheese and pecans. Sprinkle evenly with pepper.
- Bake 13 to 19 minutes or until crust is deep golden brown. Cool 10 minutes. Cut into 12 squares. Serve warm.
Nutrition Facts : Calories 139.9, Fat 7.8, SaturatedFat 2.7, Cholesterol 18.2, Sodium 173.2, Carbohydrate 15, Fiber 1.2, Sugar 3.9, Protein 3.3
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- Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough on work surface; press into 12x8-inch rectangle.
- In small bowl, mix butter, brown sugar and apricots. Spread to within 1/2 inch of dough edges. Sprinkle with almonds.
- Starting with long side of rectangle, roll up; pinch edge to seal. With serrated knife, cut into 12 slices. Arrange slices on cookie sheet in a circle, overlapping slightly.
- Bake 15 to 20 minutes or until golden brown. Cool 5 minutes. Remove from cookie sheet to cooling rack.
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