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POPPY SEED CRESCENTS Recipe

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This recipe for POPPY SEED CRESCENTS, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Monday, July 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Poppy Seed Filling:
2 tbsp sugar
2 tbsp water
2 tbsp poppy seeds
1/2 tsp grated lemon rind
1/4 tsp cinnamon

Crescents:
1/4 c butter
1 pkg yeast
2 tbsp sugar
1 egg beaten
3 c flour
1/3 c boiling water
1/4 c warm water
1 tsp salt
2/3 c undiluted evaporated milk

Directions:
Directions:
Poppy Seed Filling: Heat all in a small saucepan to boiling and cool. Can prepare while crescent batter is rising.

Stir butter in boiling water until melted, add sugar and salt. When cool add yeast dissolved in the 1/4c warm water. Blend in egg and milk. Stir in flour and mix until well blended. Let rise in warm place, 1 hour. Divide in half and roll in 12 inch circles. Spread with 1/2 poppy seed mixture and cut circle into 8 to 12 pie shape sections. Roll into crescents and place on lightly greased baking sheet.

Let rise until double, about 45 minutes.

Brush crescents with 1 egg yolk and t tbsp water. Bake 425, 8 to 10 minutes.

Number Of Servings:
Number Of Servings:
16 to 24 rolls

 

 

 

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