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Pull-Apart Pecan Crescents

Contributed by :Admin
Recipe Rating   :10.00 based on 1 votes
Prep Time         :Not Specified
Cals/Serving    :501

Ingrediants

 
4 3/4 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
2 packages Fleischmann's? Active Dry or Rapid Rise
Yeast
3/4 cup milk
3/4 cup butter or margarine
1/2 cup water
3 eggs -- at room temperature

PECAN DATE FILLING
1 package chopped or pitted dates (8 ounce) -- snipped
3/4 cup orange juice
1 tablespoon lemon juice
1/2 cup chopped pecans -- toasted
OR
Pecan Poppy Seed Filling (recipe follows)
1/3 cup chopped pecans -- lightly toasted

PECAN-POPPY SEED FILLING
3/4 cup poppy seeds (3 3/4-ounces)
1/3 cup confectioners' sugars -- unsifted
3 tablespoons honey
1/2 cup chopped pecans
 

Preparation

 
In large bowl mix 1 1/2 cups flour, sugar, salt and undissolved yeast.

Heat milk, butter and water until very warm (125? to 130?F). 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 375?F 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.






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