Apricot Crescents

Apricot Crescents

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup butter (no substitutes)

  • 2

    cups flour

  • 1

    egg yolk

  • ½

    cup sour cream

  • ½

    cup apricot preserves

  • ¼

    cup finely chopped pecans

  • sugar


In a bowl, cut butter into flour until mixture resembles coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours or overnight. Divide dough into fourths. On a sugared surface, roll each portion into a 10-in. circle. Turn dough over to sugar top side. Combine preserves and pecans; spread over circles. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at the wide end. Sprinkle with sugar. Place point side down 1" apart on ungreased baking sheets (line with parchment for easier clean-up!). Bake at 350 degrees for 15-17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool


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