posted by Schmitty 10-17-99 2:43 AM
Apricot Raspberry Filling
1 cup walnuts chopped
3/4 cup dried apricots chopped
1/4 cup packed light brown sugar
1/4 cup plus 2 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 cup seedless raspberry preserves
In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons sugar and 1/2 teaspoon cinnamon until well mixed.
Brush the pastries with 2 tablespoons raspberry preserves and then sprinkle with approximately 1/2 cup apricot filling. (Based on 4 equal pastry rounds)
This recipe calls for brushing pastries with milk and sprinkling with additional sugar/cinnamon mixture before baking.
More traditional filling:
1 stick (1/2 cup) unsalted butter or margarine (not spread) melted
Cinnamon sugar : 1 1/2 cups sugar mixed with 1 1/2 tablespoons ground cinnamon
6 tablespoons walnuts, finely chopped
After rolling out 1 portion (4 portion division) brush with 1 tablespoon melted butter, sprinkle evenly with 2 1/2 tablespoons cinnamon sugar, then 1 tablespoon walnuts.
After baking, while still warm, lightly brush crescents with remaining butter, remelting if necessary, and sprinkle with remaining cinnamon sugar.
All of the fillings can be prepared in advanced, refrigerated and brought to room temperature before using.
These are additional recipes making approximately 1/2 cup Filling each.
Stir 1/2 cup apple butter, 1/4 cup chopped golden raisins, 1 teaspoon grated lemon peel and 1 teaspoon ground cinnamon. Mix thoroughly.
In small saucepan over low heat, stir 1/4 cup butter or margarine and 1/4 cup light brown sugar, firmly packed, until blended and butter is melted.
Remove from heat, stir in 1/4 cup chopped pitted dates, 1/4 cup almond paste, 1/4 teaspoon ground cinnamon and freshly grated nutmeg to taste until thoroughly blended.
Cool before using.
In food processor or blender, process 1/4 cup dried figs, 1 tablespoon granulated sugar and 1 teaspoon vegetable oil until figs are finely chopped and mixture is thoroughly blended.
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