Gracehill Bed and Breakfast, Townsend, TN
www.GracehillBandB.com
info@GracehillBandB.com
865-448-3070
Dough:
2 cups all-purpose flour
¼ t salt
13.5 T of cold butter (1 stick and a 1/3 C)
1 egg yolk, lightly beaten
¾ cup sour cream
Filling:
½ cup chopped pecans or cranberries
½ cup sugar
1 t ground cinnamon
Glaze:
Powder sugar with enough milk added to form drizzle
In a food processor combine flour, salt and butter until crumbly. Add egg yolk and sour cream, beat briefly. Scrap sides out and shape dough into a ball. Wrap in saran or wax paper and refrigerate several hours or overnight. Divide dough into thirds. Roll out into 3 -12 inch circles. Mix cinnamon and sugar and sprinkle it and pecans over the three tops. Cut each circle into eight triangles. Roll wedges starting at the big end and wrapping the tip with the point down. Place on a greased cookie sheet and shape into a crescent. (Brushing tops with an egg or egg yolk helps in browning.) Bake at 350 degrees for 15-18 minutes or until lightly browned. Glaze after removing from the oven. Yield 24. These freeze well raw. When needed just take out of the freezer and let thaw for about 30 minutes then bake off.
