| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Sweet, Breads |
24 |
Servings |
INGREDIENTS
| 5 |
c |
Flour |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Salt |
| 1 |
pk |
Yeast |
| 1 |
c |
Milk |
| 1/2 |
c |
Butter |
| 2 |
|
Eggs |
| 1/2 |
c |
Honey |
| 2 |
tb |
Butter |
| 1/2 |
ts |
Vanilla |
| 1 1/2 |
c |
Pecans; chopped -Egg Glaze— |
| 1 |
|
Egg |
| 1 |
tb |
Milk |
| 1 |
c |
Powdered sugar |
| 1/2 |
ts |
Vanilla |
| 2 |
tb |
Milk |
INSTRUCTIONS
DOUGH
HONEY-PECAN FILLING
GLAZE
Prepare dough as any sweet dough, knead, cover and let rise 90 minutes.
Heat honey and butter to blend.Add vanilla and pecans. Cool. Punch down
dough, divide in half and roll out to two 13 inch circles. Cut into
12 wedges each.
Place 2 teaspoons of honey mixture on wide end of crescent, roll up. Space
2 inches apart on cookie sheets, cover and let rise about an hour. Preheat
oven to 375 degrees. Combine egg and milk. Brush over crescents, and bake
15 minutes. Cool on wire racks. Combine glaze ingredients together and
drizzle with glaze.
Recipe by: Laura Gaggini
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "LauraG"
<gaggini@gate.usaor.net> on Dec 22, 1997
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