Thursday, August 19, 2010
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| Cinnamon Raisin Crescents |
"Pastry-like cookies with a cinnamon-raisin filling."
Ingredients :
- 1/4 (.25 ounce) bundle active dry yeast
- three cups sifted all-reason flour
- 1/4 cup lukewarm water
- 2 half tablespoons white sugar
- 1 cup butter, melted and cooled
- 2 eggs
- half of cup white sugar
- 1 tablespoon floor cinnamon
- half of cup chopped raisins
Instructions :
| Prep : | Cook : 48M | Ready in : |
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- In a massive bowl, sprinkle the yeast on the nice and cozy water and stir till dissolved. Stir in the melted butter. Beat in the eggs and sugar till properly blended. Gradually blend in flour. Place dough in an hermetic container and refrigerate for at least 3 hours and up to three days.
- Preheat oven to 350 ranges F (175 ranges C). Mix collectively the half of cup sugar and cinnamon. Set aside. Divide dough into 6 same components. Sprinkle the cinnamon-sugar combination right into a shallow pan.
- Roll out dough into a circle on a flat surface to at least one/8 inch thickness. Press dough into shallow pan and sprinkle once more with cinnamon-sugar combination. Cut dough into eight wedges, as a pie. Sprinkle raisins on each wedge and roll every wedge, starting from widest to factor, as a crescent roll. Place every roll on cookie sheets, about 2 inches aside. Let crescents stand 15 minutes earlier than baking.
- Bake 15 minutes within the preheated oven, or till golden. Let cool on wire racks.
Notes :
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