Apricot Crescents - newmoonworks.com

Apricot Crescents

I am excited to share this recipe with you as part of The Longest Day fundraiser for the Alzheimer’s Association.  Please consider making a donation to help support research to find a cure! 

Recipe donated by “Team Falcsik-Cunningham-Persichetti-Rowser”

In memory of Ginny Falcsik and in honor of Dennis Falcsik


  • 3 cups flour
  • 1 cup oleo (butter or margarine)
  • 1 pkg dry yeast
  • 3 egg yolks
  • 6 Tbsp milk
  • 1 Tbsp sugar
  • 1 tsp vanilla
  • Apricot pastry filling

In a large bowl, combine flour and butter/margarine (cut in the butter like you would for pie crust).

In a small bowl, sprinkle yeast on top of 2 Tbsp warm water and 1 Tbsp of sugar. Let stand for 5 minutes or until dissolved.

Add 6 Tbsp milk, 1 tsp vanilla, egg yolks, and the yeast mixture to the flour-butter mixture. Mix well and gather into a ball. Chill.

Divide dough into 8 equal pieces. Roll out each piece into a 10″ circle; cut each circle into 8 wedges.

Put 1 tsp of apricot filling at the wide end of each wedge. Roll up wedges and place on a lightly greased cookie sheet. Brush with beaten egg white. Bake at 350 for 15 minutes. Makes 40 cookies.

Looking for more great recipes? Sign up to receive all the recipes from my annual fundraiser, The New Moon Bake-a-thon to support the Alzheimer’s Association! We bake all day long on the summer solstice (June 20th) to raise funds for research and patient care. All recipes are provided FREE on the website (donations optional, but always welcome!) and now you can get ALL of the recipes from the day delivered to your inbox in one handy-dandy e-book. Sign up today to get it – free!

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