Cookie
Administrator
---------------------------------CRESCENT:---------------------------------
1 tb yeast 1 ea egg
1/2 c milk, warmed to 100 deg. 1 ts lemon rind
1/2 c butter 2 c whole wheat pastry flour
1/8 c maple syrup
12 servings
----------------------------------FILLING:----------------------------------
1 c diced green apples 1/4 c butter
1/3 c dates, diced
Dissolve yeast in warm milk; set aside. Melt together butter and
maple syrup; let cool; add egg, lemon rind, flour, and yeast mixture.
Mix together until you have a dough. Refrigerate overnight. Roll
dough into 9" circles, one for each 4 rolls; cut each circle into 4
pie-shaped wedges.
Cut together apples, dates and butter. Spread fruit mixture over
dough wedges. Roll up each crescent, beginning at the wide end.
Place on unoiled cookie sheets, turning ends to form crescent shape;
let rise to double in size, about 2 1/2 hours. Bake at 350 degrees
10-15 minutes until golden brown.
Makes 12 crescents
1 tb yeast 1 ea egg
1/2 c milk, warmed to 100 deg. 1 ts lemon rind
1/2 c butter 2 c whole wheat pastry flour
1/8 c maple syrup
12 servings
----------------------------------FILLING:----------------------------------
1 c diced green apples 1/4 c butter
1/3 c dates, diced
Dissolve yeast in warm milk; set aside. Melt together butter and
maple syrup; let cool; add egg, lemon rind, flour, and yeast mixture.
Mix together until you have a dough. Refrigerate overnight. Roll
dough into 9" circles, one for each 4 rolls; cut each circle into 4
pie-shaped wedges.
Cut together apples, dates and butter. Spread fruit mixture over
dough wedges. Roll up each crescent, beginning at the wide end.
Place on unoiled cookie sheets, turning ends to form crescent shape;
let rise to double in size, about 2 1/2 hours. Bake at 350 degrees
10-15 minutes until golden brown.
Makes 12 crescents
