| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Pastry | 16 | Servings | |
INGREDIENTS
| 3/4 | c | Chopped dates |
| 1/4 | c | Water |
| 1/4 | c | Sugar |
| 1 | ds | Salt |
| 3/4 | c | Almonds, chopped |
| 8 | oz | Crescent Dinner Rolls* |
| 8 | oz | Tube |
| 1 | Egg yolk | |
| 1 | t | Water |
| 2 | t | Sesame seeds |
INSTRUCTIONS
-ounce tube of refrigerated crescent dinner rolls. Combine dates, water, sugar and salt; simmer until thick, stirring frequently. Cool and stir in the almonds. Open package of rolls and carefully unroll half without separating at perforations. Place unrolled dough on lightly floured board. Fold one rectangle of dough over the other, so that perforations are in opposite directions. Roll dough to a very thin rectangle, 7 x 14 inches. Cut in half, then cut each half into four 3-1/2 inch squares. Place a rounded teaspoon of filling on each square. Moisten edges of dough; fold dough in half over filling and shape into crescent. Repeat with second half of package. Beat egg yolk lightly with water. Brush over pastries; sprinkle with sesame seeds. Heat shortening to 360 degrees. Fry pastries a few at a time for about 4 minutes, turning frequently. Drain on paper towels. Serve warm. Yield: 16 pastries Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 128
Calories From Fat: 71
Total Fat: 8.2g
Cholesterol: 33.9mg
Sodium: 177.7mg
Potassium: 129.9mg
Carbohydrates: 11.2g
Fiber: 1.4g
Sugar: 8.8g
Protein: 3.8g