Sunday, March 10, 2013

Crescent Cookies with Apple-Cinnamon Filling

Here comes the second recipe for the same type of crescent cookies in my previous post. This time I made apple-cinnamon filling which definitely gave them far better taste. Delicious!

For the Dough 

500g plain flour 200g butter, softened
200 ml sour cream
3 tablespoons caster sugar
2 small eggs
7g baking powder
lemon zest
2 teaspoons vanilla extract
powdered sugar and ground cinnamon to garnish
Apple-cinnamon filling


1. Preheat your oven to 180°C.  

2. Combine the butter, sugar, vanilla, zest and sour cream using an electric mixer.  
3. Add the flour and baking powder. Mix until it is well combined.
4. Divide the dough into five balls, cover with cling wrap or baking paper and put into the fridge to chill for 20 minutes.
5. Roll each ball into a thin (2mm) circle. Cut out smaller circles using a glass or cup.
6. Dot a small amount of filling at the bottom of each circle.
7. Cut stripes on the other side of the circles using a knife.

8. Roll each into a mini croissant shape.
9. Place onto a baking paper lined tray and into the oven for 15-20 minutes, until lightly golden. 
10. Cool on a wire rack and sprinkle with cinnamon and powdered sugar.

For the filling

1/2 cup unsalted margarine, softened
1 1/2 cups grated apples
3 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon


1. Heat margarine in a large sauté pan over medium heat.
2.When bubbling, add the fruit and sauté 4 to 6 minutes until softened.
3. Stir in all remaining ingredients and put set aside to cool on the counter or in the refrigerator.
4. When cool, fill crescents with desired amount.


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