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BUTTER PECAN CRESCENTS

Source of Recipe

unknown


Recipe Introduction

This is a light, airly pastry. When I took it to a family reunion many years ago my 'new' Norwegian in-laws declared I was now Norwegian by-marriage!

List of Ingredients



Preheat oven to 400º

Pastry:
1/2 cup all-purpose flour
1/4 tsp. salt
1/2 pound butter
1/2 pint sour cream
3 egg yolks
1 pkg. dry yeast
powdered sugar
Filling:
3 egg whites
3/4 cup sugar
1 tsp. vanilla
3/4 cup pecans, chopped fine




Recipe

Beat egg whites until foamy, add sugar gradually and beat until stiff. Add vanilla and pecans. Set aside.

Sift flour and salt together into large bowl. Cut butter into flour mixture (as for pie crust). Combine sour
cream, egg yolks, and yeast in another bowl, then, add to flour mixture. Mix thoroughly. Roll out pastry on a powdered sugar surface and divide into 7 parts. Place in refrigerator to chill for 5-10 minutes. Roll out
each part of the pastry as for a pie shell and cut into 1/8 wedges. Transfer to sheet of waxed paper. Put
about 1 tbl. filling into each wedge, roll up from wide end to form crescent. Sprinkle with powdered sugar.
Bake for abt. 15 minutes.