|Recipes from a Greek Island|
|by Susie Jacobs|
A rediscovery of the Greek culinary tradition. The classic simple foods of the Mediterranean, long-renowned for their natural, unadulterated quali...
11 - 20 of 122 for nut crescent
Cream: Gradually add: ... of dough into crescents. Place on ... 20 minutes. Do not over brown. Remove to cake rack, cool and sprinkle with powdered sugar.
Blend flour and ... piece, roll like crescent rolls. Bake on ... browned. Leave excess filling on board and roll next ball into it adding more flour to board.
Blend butter, flour ... granulated sugar and spread with filling. Cut into pie shaped pieces and roll into crescents. Bake at 400 degrees until browned.
Mix ingredients well ... squares as for crescents. Brush crescents ... temperature set at 375 degrees. Substitute apricot filling onto each square if desired.
In large mixer ... ends to form crescent. Repeat with ... 18 minutes. Remove to wire racks to cool; sprinkle lightly with powdered sugar. Makes 4 dozen.
Cream butter to ... diameter. Blend in nuts. Cut in ... and form in crescents. Bake on ... and cool slightly. Dip in confectioners sugar. Makes 4 dozen.
Mix flour and ... 12 wedges. Mix nuts, sugar and ... nut mixture. Bake on greased baking sheet at 350 degrees for 18 to 20 minutes. Makes 3 dozen cookies.
Mix flour, shortening and salt in large bowl as for pie dough; make a well and add beaten eggs, yeast mixture and canned milk. Stir and work with ...
Heat oven to ... in powdered sugar, nuts and extract; mix well. Set aside. Unroll crescent dough into four ... to 2 hours before baking. Bake as directed.
Lay 1 package of crescents on bottom of ... Beat egg white until foamy. Spread over crescents and add rest of topping. Bake 350 degrees for 30-35 minutes.
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