This recipe has been a Christmas brunch tradition in my family of origin for as long as I can remember.   It was originally taken from what is now a vintage copy of the Farm Journal Christmas Book and every year my mom will make about a dozen of them.  Some are given to friends and some are served on Christmas morning along with a breakfast casserole and fresh fruit.

Mom usually makes them up and freezes them a week or so in advance; and yesterday while I was over at her place for our annual Christmas bake-a-thon, she allowed me to copy down the recipe.

Don’t be put off by all of the components.  The apricot filling could be made the night before, and once the dough is put together the whole process goes rather quickly.

In addition to serving these to your family they would be a great idea to give as a gift.

Apricot Crescents

1/3 recipe of Basic Sweet Dough (recipe follows or use one of your own)

2 c of apricot filling (recipe follows)

2T egg white

2T sugar

Divide dough into 2 equal parts.  Roll each piece into a 12×8″ rectangle.  Spread each with 1c of apricot filling  Roll up from long side and shape in crescents on greased baking sheet.

Left: Pinch dough together tightly
Right: Bend to form the shape of a crescent

Make slashes with scissors at 1 1/2″ intervals on the top  Brush with beaten egg white, sprinkle with sugar.

Cover; let rise until double in bulk; about 30 min.

Left: Make slashes with kitchen shears.
Right: Let rise until double

Bake at 350 25-30 minutes.

Makes 2 crescents.  Each crescent serves 6-8.

Basic Sweet Dough

2 c milk

1/2 c butter

1/2 c sugar

2 t salt

2 pkg. active dry yeast

1/2 c warm water

2 beaten eggs

9 1/2 – 10 c all purpose flour

Scald milk; stir in butter, sugar, and salt.  Cool to lukewarm.

Dissolve yeast in warm water.

Add lukewarm milk mixture, eggs and half of flour to yeast; beat until smooth.  Stir in as much of remaining flour as needed to make a slightly stiff dough.

Turn dough out on floured board; let rest 5 minutes.  Knead 5-8 minutes, until smooth and elastic  Put dough in greased bowl; grease top.   Cover; let rise in warm place until double in bulk, about 1 hour.  Punch down; divide in thirds and use as desired.

Apricot filling: Combine in a heavy saucepan, 2 c dried apricots and 1 c water.  Cover and simmer until apricots are soft, about 20 min.  Add 1/4 c butter, stir and mash until butter is malted.  Add 1 1/2 c sugar, stir to dissolve and beat well.  Cool.  Add 1 c chopped walnuts.  Makes 3 cups.

Crescents may be made and frozen ahead of time.  Before serving, bring to room temperature and reheat in a moderate oven.  Best served warm.

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