| 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 |
ts |
Water |
| 2 |
ts |
Sesame seeds |
INSTRUCTIONS
* 8-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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