Cinnamon Crescents

Total Time: 5 hrs 12 mins Preparation Time: 5 hrs Cook Time: 12 mins

Ingredients

• 1 1/4 ounces active dry yeast
• 2 tablespoons sugar
• 1/2 cup warm water (105-115 degrees f)
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 3 egg yolks
• 1/2 cup of heavy whipping cream (or evaporated milk)
• 1 teaspoon vanilla extract
• 1 cup butter or 1 cup margarine
• 2 egg whites
• 1 3/4 cups chopped walnuts
• 3/4 cup sugar
• 1/8 teaspoon salt
• 3 tablespoons cinnamon
• 3/4 cup sugar

Recipe

• 1 dough:.
• 2 dissolve the yeast and sugar in water in a bowl.
• 3 combine the flour and salt in a mixer bowl.
• 4 with a heavy duty mixer at low speed or by hand, beat in the yeast mixture, egg yolks, cream and vanilla.
• 5 beat in the butter 2 tablespoons at a time.
• 6 wrap the dough and refrigerate it for 4 hours or overnight.
• 7 filling:.
• 8 meanwhile beat the egg whites to soft peaks.
• 9 fold in the egg whites, sugar and salt, then the walnuts. should make about 1 2/3 cups
• 10 preheat the oven to 350 degrees.
• 11 line 2 cookie sheet with foil, grease foil.
• 12 combine the sugar and cinnamon in a small bowl.
• 13 sprinkle 1 heaping tablespoon of this mixture on a work surface, using it as you would flour to keep dough from sticking to work surface.
• 14 divide the dough into 10 pieces. shape them into balls.
• 15 roll one ball into an 8 inch circle (refrigerate others until ready to use) turning to coat well with the cinnamon sugar you put down earlier.
• 16 cut into wedges.
• 17 place 1 level teaspoon of walnut filling on the outer edge of each wedge. roll the wedges up from the outer edge.
• 18 transfer to the cookie sheet, curving each one into a crescent shape. repeat with remaining dough, cinnamon sugar and filling.
• 19 bake 12 to 25 minutes, until browned and puffed.
• 20 cool on wire racks.