SERVES: 60 COOK TIME: 15 minutes TOTAL TIME: 4 hours, 15 minutes
1 package active dry yeast
2 egg yolks, beaten
1⁄2 cup warm water
2 1⁄4 cup all-purpose flour
1 can Solo Apricot Cake and Pastry Filling
1 cup (2 sticks) butter or margarine
1⁄4 cup warm milk
To bake this apricot crescent recipe, sprinkle yeast over warm water to dissolve.
Cream butter, add egg yolks, mixing well. Add softened yeast and warm milk.
Gradually work in flour until dough loses stickiness.
Form dough into large oval shape, cover with plastic wrap and refrigerate for several hours or overnight.
When ready to bake crescents, preheat oven to 350° F, remove dough from refrigerator, unwrap and cut off a slice of dough about 1/2 inch thick.
Roll out on lightly floured board into a very thin 8 or 9 inch circle.
Divide circle into 8 equal wedges. Place heaping 1/4 teaspoon of Solo filling at wide end of each wedge.
Roll from wide end of wedge and place on lightly greased cookie sheet, curving ends slightly to form a crescent.
Bake for 15 to 20 minutes until lightly browned.
Cool completely on wire rack and sprinkle generously with powdered sugar.