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Cherry Crescents

By: Leona Luecking  
"These light flaky pastries are so easy to make, and they always get raves at our house. The festive cherry filling suits the season, but you can substitute other flavors."

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Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 48 servings
 

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup cold butter or margarine
  • 1 egg yolk, lightly beaten
  • 1 cup sour cream
  • 1 (21 ounce) can cherry pie filling
  • 1/2 teaspoon almond extract
  • confectioners' sugar

Directions

  1. In a bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Combine egg yolk and sour cream; add to crumb mixture and mix well. Refrigerate for several hours or overnight. Coarsely chop cherries in the pie filling; place in a small bowl. Stir in extract; set aside.
  2. Divide dough into quarters. On a lightly floured surface, roll each portion into a 12-in. circle. Cut each circle into 12 wedges. Place 1 teaspoon filling at the wide end. Roll up from wide end and place point side down 1 in. apart on ungreased baking sheets. Curve ends to form crescent shape.
  3. Bake at 375 degrees F for 20-24 minutes or until golden brown. Immediately remove from pans to wire racks to cool. Dust with confectioners' sugar.
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