My boys love Cinnamon Crescents. More than brownies… More than Chocolate Chips… More than anything…
They are great for tea parties!
They are delish for breakfast too! And dessert… And snacks…
1 package (1/4 oz.) dry yeast
1/4 cup water, lukewarm
3 cups flour, sifted (sift the flour before you measure it)
2 1/2 tablespoons granulated sugar
1 cup (2 sticks) butter
2 eggs, lightly beaten
1. Melt Butter.
2. Beat the two eggs.
3. In a large bowl, sprinkle the yeast on the warm water and stir to dissolve.
4. Add the sifted flour.
5. Add the sugar, melted butter and beaten eggs.
6. Mix until well blended.
7. Cover the bowl tightly and refrigerate for 3 hours or overnight. The dough can be kept in the fridge for up to 3 days. (I cover it as tight as I can with plastic wrap and then tinfoil.)
1 cup of granulated sugar
2 tablespoons of ground cinnamon
1. Preheat the oven to 350 F.
2. Mix the cinnamon and sugar together and set aside.
3. Divide the pastry dough into 6 or 7 parts.
8. Sprinkle the bottom of a 8 or 9 inch pie pan/dish with the cinnamon sugar mixture.
9. Roll out one part of the dough and press into the pie pan.
10. Cut the dough into 8 wedges as you would a pie or a pizza.
11. Sprinkle generously again with the filling mixture. (You will have extra filling left over.)
12. Roll each wedge starting at the widest end, as you would a crescent roll.
13. Place on an ungreased cookie sheet, and bake for 15 minutes or until lightly golden. Remove cookies to cool on wire racks. (I usually get 12 per tray.)
14. Repeat until all 6 or 7 dough balls are used. (If your work surface or rolling pin gets a little sticky… cover it with a little flour.)
My Fantasy, sigh…
“No food in the bedroom!!!”