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Flaky Danish Crescent Recipe
|Active dry yeast||1 Tablespoon (1 Package)|
|All purpose flour||2 Cup (32 tbs)|
|Chilled butter/Margarine||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs), scalded and cooled|
|Egg yolk||1 , beaten|
|Chopped almonds/Pecans||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2291 Calories from Fat 1202
% Daily Value*
Total Fat 135 g207.2%
Saturated Fat 63 g315.2%
Trans Fat 0 g
Cholesterol 432.6 mg
Sodium 539.2 mg22.5%
Total Carbohydrates 229 g76.3%
Dietary Fiber 19.1 g76.4%
Sugars 21.1 g
Protein 51 g101%
Vitamin A 61.7% Vitamin C 0.07%
Calcium 34.2% Iron 93.6%
*Based on a 2000 Calorie diet
Sift together dry ingredients; cut in butter till some of mixture is like corn meal and some the size of peas.
Mix cooled milk and egg yolk; add with softened yeast to flour mixture, stirring to make soft dough.
Cover; chill a few hours or overnight.
Halve dough (keep half chilled).
On floured surface roll one half to 12x9-inch rectangle, 1/8 inch thick.
Reserve 2 tablespoons of Filling for the glaze; spread rolled dough with half of the remainder.
Sprinkle with half the nuts.
Roll as for jellyroll from long side; seal edges and ends.
Place seam down on cookie sheet.
Shape in crescent; flatten slightly.
Repeat with remaining dough.
Cover; let rise in warm place till almost double (about 1 hour).
Brush with reserved Filling.
To garnish, sprinkle with additional almonds, thinly sliced.
Bake in moderate oven (375°) 20 minutes or till done.