Cranberry Crescents – a delicious recipe with flour, active dry yeast, margarine, egg yolks, sour cream, vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine flour, yeast, and 1/4 teaspoon salt. Cut in margarine until mixture resembles coarse crumbs. Combine egg yolks, sour cream, and vanilla. Add to flour mixture, stir or knead to form a smooth ball. Divide into 8 portions. Cover, chill. Sprinkle work surface with powdered sugar. Roll each dough portion into an 8 inch circle. Cut into 8 wedges. Place one slightly rounded teaspoon of Cranberry-Prune filling near wide end of each wedge. Roll up, starting with wide end. Place point side down on ungreased baking sheet. Curve slightly to form crescents. Bake in 350 degree oven 18 to 20 minutes or until golden brown. While warm, drizzle with Sour Cream Icing.
1522
kcal
Calories
106
g
Fat
117
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 cups all purpose flour, 1 envelope active dry yeast, 2 cups margarine or butter, 3 egg yolks, and more.
Yes, Cranberry Crescents falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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