For the flakiest crescents, ensure that the butter and sour cream are very cold. Don't overmix the dough, as this will develop the gluten and result in tough crescents. Feel free to experiment with different flavor combinations. A sprinkle of chopped nuts or a drizzle of glaze would be delicious additions. These crescents are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days.
Fancy Crescents
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME5 hrs
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SERVING48 People
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VIEWS24
These delicate, melt-in-your-mouth crescents are a delightful indulgence, perfect for a special occasion or a comforting treat with a cup of tea. The tangy sour cream beautifully complements the rich buttery dough and warm cinnamon-sugar filling.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Cholesterol6 mg
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Fiber0 g
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Protein1 g
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Saturated Fat1 g
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Sodium46 mg
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Sugar1 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a large bowl, combine the flour and cold butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. (5 minutes)
02
Step
3 mins
In a separate small bowl, whisk together the egg yolk and sour cream until smooth. Add this mixture to the flour and butter mixture. Mix gently until just combined. The dough will be slightly sticky. (3 minutes)
03
Step
4 hrs
Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight. This allows the gluten to relax and the butter to firm up, resulting in a tender and flaky crescent. (4+ hours)
04
Step
1 mins
In a small bowl, combine the granulated sugar and ground cinnamon. (1 minute)
05
Step
5 mins
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. (5 minutes)
06
Step
5 mins
On a lightly sugared surface (using the cinnamon-sugar mixture), roll out about ¼ to ⅓ of the dough into a circle approximately 10 inches in diameter. Sprinkle the surface of the dough generously with the cinnamon-sugar mixture. (5 minutes)
07
Step
2 mins
Using a pizza cutter or sharp knife, cut the circle into 16 pie-shaped wedges. (2 minutes)
08
Step
10 mins
Starting at the outer wide edge of each wedge, roll towards the center point to form a crescent shape. (10 minutes)
09
Step
2 mins
Arrange the crescents on the prepared baking sheet, placing them close together but not touching. (2 minutes)
10
Step
27 mins
Bake in the preheated oven for 25 to 30 minutes, or until the crescents are golden brown. (25-30 minutes)
11
Step
15 mins
Let the crescents cool slightly on the baking sheet before transferring them to a wire rack to cool completely. (15 minutes)
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Richard Mayert
Jun 13, 2025I used brown sugar instead of white sugar in the cinnamon mixture, and it gave them a lovely caramel flavor.
Hiram Hamill
May 13, 2025This recipe is a keeper! My family requests these all the time now.
Fredrick Jenkins
Apr 19, 2025The dough was a bit sticky, but chilling it overnight really helped. The crescents turned out perfectly flaky and delicious!
Ferne Weissnat
Apr 9, 2025These were amazing! So easy to make and everyone loved them. I added a little lemon zest to the dough for a bit of brightness.