Cinnamon Crescents
Yield: 48
Pastry:
1 package dry yeast
1/4 cup lukewarm water
3 cups flour, sifted
2 1/2 Tablespoons sugar
1 cup butter or margarine, melted
2 eggs, lightly beaten
In a large bowl, sprinkle the yeast on the water and stir to dissolve. Add
the flour. Add the sugar, melted butter, and beaten eggs and mix until
well blended. Cover the bowl tightly and refrigerate for 3 hours or
overnight. (The dough can be stored up to 3 days in the refrigerator.)
Filling:
1/2 cup sugar
1 Tablespoon ground cinnamon
When ready to bake, preheat oven to 350 degrees. Mix the sugar and
cinnamon together and set aside. Remove the pastry dough from the
refrigerator and divide into 6 parts. Take a 8 or 9 inch pie pan and
sprinkle well with some of the filling mixture. Roll out one part of dough
on a lightly floured surface (avoid adding too much extra flour) and press
into the pie pan. Sprinkle generously again with filling mixture. Cut
dough into 8 wedges, as you would a pie. Roll each wedge starting at the
widest end, as you would a crescent roll.
Let crescents rest for 15 minutes, then place on ungreased cookie sheets
and bake for 15 minutes at 350 degrees until light golden. Cool on wire
racks. Repeat until all dough is used. These freeze very well.
Variation:
Before rolling into crescents, spread sparingly with jam, finely chopped
nuts or chopped raisins, along with sugar cinnamon mixture.
Source: Yankee Magazine
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