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| Cinnamon Raisin Crescents |
"Pastry-like cookies with a cinnamon-raisin filling."
Ingredients :
- 1/four (.25 ounce) package deal active dry yeast
- 3 cups sifted all-cause flour
- 1/four cup lukewarm water
- 2 half of tablespoons white sugar
- 1 cup butter, melted and cooled
- 2 eggs
- half of cup white sugar
- 1 tablespoon floor cinnamon
- half cup chopped raisins
Instructions :
| Prep : | Cook : 48M | Ready in : |
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- In a large bowl, sprinkle the yeast on the warm water and stir until dissolved. Stir within the melted butter. Beat in the eggs and sugar till well combined. Gradually blend in flour. Place dough in an hermetic field and refrigerate for at the least three hours and up to 3 days.
- Preheat oven to 350 tiers F (a hundred seventy five degrees C). Mix together the 1/2 cup sugar and cinnamon. Set apart. Divide dough into 6 equal parts. Sprinkle the cinnamon-sugar mixture into a shallow pan.
- Roll out dough right into a circle on a flat floor to 1/eight inch thickness. Press dough into shallow pan and sprinkle once more with cinnamon-sugar combination. Cut dough into 8 wedges, as a pie. Sprinkle raisins on every wedge and roll every wedge, starting from widest to factor, as a crescent roll. Place each roll on cookie sheets, approximately 2 inches apart. Let crescents stand 15 mins before baking.
- Bake 15 minutes in the preheated oven, or till golden. Let cool on twine racks.
Notes :
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