Pull-Apart Pecan Crescents Recipe - Cooking Index
Pull-Apart Pecan Crescents Recipe - Cooking Index
| 4 3/4 cups | 296g / 10oz | All-purpose flour |
| 1/3 cup | 65g / 2.3oz | Sugar |
| 1 teaspoon | 5ml | Salt |
| 2 | Active dry or rapid rise yeast | |
| 3/4 cup | 177ml | Milk |
| 3/4 cup | 148g / 5.2oz | Butter or margarine |
| 1/2 cup | 118ml | Water |
| 3 | Eggs - at room temperature | |
| Pecan date filling | ||
| 1 | Dates - pitted, chopped | |
| 3/4 cup | 177ml | Orange juice |
| 1 tablespoon | 15ml | Lemon juice |
| 1/2 cup | 73g / 2.6oz | Pecans - chopped, toasted |
| Or | ||
| 1/3 cup | 78ml | Pecans - lightly toasted, |
| Chopped | ||
| Pecan Poppy Seed Filling | ||
| 3/4 cup | 82g / 2.9oz | Poppy seeds (3 3/4-ounces) |
| 1/3 cup | 65g / 2.3oz | Confectioners' sugars - unsifted |
| 3 tablespoons | 45ml | Honey |
| 1/2 cup | 73g / 2.6oz | Pecans - chopped |
In large bowl mix 1 1/2 cups flour, sugar, salt and undissolved yeast.
Heat milk, butter and water until very warm (125 to 130F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 2 eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make very stiff batter. Cover tightly. Refrigerate dough at least 2 hours or up to 2 days.
Prepare Pecan Date Filling: Combine 1 (8-ounce) package chopped dates or pitted dates (snipped) and orange juice in saucepan over medium heat. Simmer 15 minutes, stirring occasionally, until very thick. Stir in lemon juice and chopped, toasted pecans. Cool.
Punch dough down. Turn out onto lightly floured surface. Divide dough into two equal pieces; roll each piece to 15-inch circle. Cut each piece into 6 pie-shaped wedges. Place 1 rounded tablespoon filling at wide end of each wedge; roll up from wide end to make crescent. Arrange 6 crescents on greased baking sheet in a circle, spoke-fashion, with one end of each crescent meeting at center. Pinch ends at center to seal. Curve each crescent slightly. Repeat with remaining crescents on separate greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Lightly beat remaining egg; brush on crescents. Sprinkle with chopped pecans.
Bake at 375F for 15 minutes or until done. Carefully slide cakes onto wire racks to cool. Makes 2 coffee cakes.
Pecan-Poppy Seed Filling: Combine 3/4 cup (3 3/4-ounces) poppy seeds, 1/3 cup unsifted confectioners' sugar and 3 tablespoons honey until well blended. Stir in 1/2 cup chopped, toasted pecans.
Source:
the California Culinary Academy
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