Crescent Tarts Chef John's Recipe
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| Crescent Tarts |
"My Aunt Marge shared this delicious recipe with me, and I'm happy to share it with all of you."
Ingredients :
- 4 cups all-purpose flour
- 1 pound butter
- 1 pint sour cream
- 1 1/2 cups white sugar
- 1 1/2 cups chopped walnuts
- 2 teaspoons ground cinnamon
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Cut the butter into the flour and mix until the mixture resemble coarse crumbs. Stir in the sour cream. Cover and refrigerate cough overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake cookies on a parchment lined baking sheet at 350 degrees F (175 degrees C) for 20 to 25 minutes.
- Combine the sugar, chopped nuts and cinnamon.
- Divide chilled dough into quarters. On a lightly floured surface roll out dough into circles 1/8 to 1/4 inch thick. Cut into wedges and sprinkle with the nut mixture. Roll up into crescent shapes, starting with the wide end first.
- Sprinkle cooled cookies with confectioners' sugar.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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