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Frosted Pecan Crescent




Source of Recipe


rgm


List of Ingredients




Makes 12 servings

Crescent
1 package active dry yeast
1/4 cup warm water (105°-115° F.)
1 cup milk
1/4 cup (1 stick) butter
1 large egg, lightly beaten
3 tablespoons granulated sugar
1/2 teaspoon salt
3 1/2 cups all-purpose flour

Filling
1 cup finely chopped pecans
1/4 cup (1/2 stick) butter, softened
1/4 cup firmly packed dark brown sugar

Glaze
1 large egg, lightly beaten
Topping
1 cup confectioners' sugar
1-2 tablespoons water
Sliced almonds (optional)



Recipe



1 To prepare crescent, in a large bowl, dissolve the yeast in the warm water. Let stand until foamy, 5 to 10 minutes.

2 In a small saucepan, heat milk over low heat until small bubbles appear around edge. Stir in butter until melted; cool to 95°-105° F.

3 Stir milk mixture into the yeast mixture. Stir in egg, sugar, and salt. Using a heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat in flour, a little at a time, until a stiff dough forms.

4 Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 30 minutes.

5 To prepare filling, in a small bowl, mix together nuts, butter, and brown sugar,

6 Grease a baking sheet. Punch down the dough. Turn out onto a lightly floured surface. Dust the dough lightly with flour. Roll into a 16-inch triangle.

7 Spread dough with filling to within 1 inch of edges. Starting at side opposite point, roll up dough into a crescent. Place the crescent on the prepared baking sheet. Cover loosely with damp cloth; let rise in warm place until almost doubled, 20 minutes.

8 Preheat the oven to 400° F. Brush crescent with the glaze. Bake until golden, 20 minutes. Transfer to a wire rack to cool.

9 To prepare topping, in a small bowl, mix together confectioners' sugar and water until smooth. Spread over cooled crescent. Sprinkle with sliced nuts.