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“These crescents are not very sweet, but light and flaky in texture, and the jam centers make them that much more delightful. I used the Solo Apricot filling, but the Almond flavor is also a very good choice for variation. This recipe was passed on to me by a friends who bakes without written recipes, and put a lot of effort to give me the ingredients and preparation directions. If you would like to see a picture of the finished product, please check it out on my blog:”
60 pieces

Ingredients Nutrition

  • 16 ounces butter, sweet and softened
  • 16 ounces cream cheese, softened
  • 12 cup sugar, granulated
  • 2 teaspoons vanilla extract
  • 2 egg yolks (save the egg whites for later use)
  • 18 teaspoon salt (Pinch of salt)
  • 4 14 cups flour, all purpose white
  • 3 teaspoons baking powder
  • 1 cup sugar, Powdered, to use for topping
  • 10 ounces apricot filling (1 jar Solo or Baker, or Almond flavor if you prefer)


  1. In a mixing bowl combine butter, sugar, eggs yolks, salt, and extract.
  2. Mix well.
  3. Mix the flour with baking powder and gradually add into the mixture, and continue mixing, until well incorporated.
  4. Divide the dough into 8 even balls, each the size of an orange.
  5. Place in a bowl, cover, and keep refrigerated for a couple of hours, or overnight.
  6. Take one dough ball at a time, and massage it by squishing it with your hands for 10 seconds, to soften it.
  7. Flatten slightly, and place it on a floured work area.
  8. Roll the ball into a large, 1/8 inch thick circle, like for pie crust.
  9. Using a pizza cutter, cut it into 8 even triangles (like pizza).
  10. Place 1/2 tsp of filling in the middle of the wide end of each triangle.
  11. Roll the wide end over the filling, and keep on rolling all the way to the triangle point.
  12. Slightly beat the egg whites, but not too much as not to get them frothy.
  13. Fill a place with granulated sugar.
  14. Dip the crescents (still in a straight form), in the egg wash, then roll them in the granulated sugar.
  15. Place them on a well greased cookie sheet, with the tip end at the bottom against the cookie sheet.
  16. Bent the ends of each roll, to form crescents.
  17. Bake in a preheated oven, at 350°, for 20 minutes, or until the edges start getting golden.
  18. Remove onto a cookie cooling racks, and cool completely.
  19. Sprinkle with powdered sugar before serving.

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