CARDAMOM CRESCENTS
CARDAMOM CRESCENTS
Ingredients
- 1 c. scalded milk
- 1 cake yeast
- 1 egg, beaten
- 3 Tbsp. sugar
- 1 tsp. salt
- 1 Tbsp. candied lemon peel
- 1/2 tsp. ground cardamom
- 6 Tbsp. soft butter
- 2-1/2 c. flour
- CARDAMOM FRUIT FILLING:
- 1/4 c. sugar
- 1/4 tsp. ground cardamom
- 1/8 tsp. salt
- 1 c. chopped dates
- 1/3 c. orange juice
- 1 Tbsp. butter
- 1/4 c. chopped nuts
Instructions
- Cool milk to lukewarm. Crumble in yeast. Add egg, sugar, salt, lemon peel, cardamom. Gradually beat in flour; mix to stiff dough. Turn out on floured board; knead until smooth and put in a greased, warmed bowl. Cover and let stand in warm place until doubled. Turn out on floured board and roll to rectangle 12×15 inches. Spread surface with 4 tablespoons of soft butter. Fold one end to the middle, overlap other end to make three layers. Roll out once more and spread with butter and fold again, 12×15 inches. Cover and let stand 15 minutes. Roll out dough to 10×16 inches. Spread with Cardamom Fruit Filling. Roll as jelly roll, starting from long side. Seal lengthwise seam and ends. Put seamed side down on lightly greased baking sheet and shape into a crescent. With scissors, make cuts 2/3 way through crescent at 1 inch intervals. Brush with melted butter. Put in a warm place. Let rise until doubled, 50 to 60 minutes. Bake in 350 degree oven for 30 minutes. Cool on wire rack. Glaze, if desired.
- CARDAMOM FRUIT FILLING:
- Combine sugar, cardamom, salt dates and orange juice. Cook, stirring over moderate heat until thick. Remove from heat. Add the butter and nuts and cool.
Notes
Alice Larson
3.5.3226