Cinnamon Crescents Recipe
Ingredients
| Butter/Margarine | 1 Cup (16 tbs) | |
| Flour | 2 Cup (16 tbs), sifted | |
| 1 eggyolk | ||
| 1/4 cup nonfat sour cream | ||
| Sugar | 3 Teaspoon | |
| 3 pkts. concentrated acesulfame-K | ||
| Walnuts | 3/4 Cup (16 tbs), finely chopped | |
| Cinnamon | 2 Teaspoon | |
| Egg white | 1 , beaten | |
Directions
Cut the margarine into the flour until the mixture resembles coarse crumbs.
Stir in the egg yolk and sour cream.
Form a ball.
Cover with plastic wrap and chill for two hours.
Combine the sugar, acesulfame-K, walnuts, and cinnamon.
Divide the dough into fourths.
Roll each into an 11 in. (28 cm) circle.
Sprinkle with a quarter of the sugar mixture.
Cut into 16 wedges.
Roll up the wedges, starting at the widest end.
Place the rolls on an ungreased cookie sheet.
Brush with egg white and water.
Bake in a 350°F (180°C) oven for 20 minutes or until golden brown.
Cool on wire racks.
Stir in the egg yolk and sour cream.
Form a ball.
Cover with plastic wrap and chill for two hours.
Combine the sugar, acesulfame-K, walnuts, and cinnamon.
Divide the dough into fourths.
Roll each into an 11 in. (28 cm) circle.
Sprinkle with a quarter of the sugar mixture.
Cut into 16 wedges.
Roll up the wedges, starting at the widest end.
Place the rolls on an ungreased cookie sheet.
Brush with egg white and water.
Bake in a 350°F (180°C) oven for 20 minutes or until golden brown.
Cool on wire racks.
Chef
