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“From Country Magazine Christmas edition with recipes. A great choice for holiday gifts, cookie trays or just because! Needs 4 hour refrigeration at least..”
5hrs 30mins
3 dozen

Ingredients Nutrition


  1. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs.
  2. In a small bowl, whisk the egg yolk (save the whites for later in the recipe), sour cream and vanilla; add to crumb mixture and mix well.
  3. Cover and refrigerate a minimum of 4 hours or overnight.
  4. Divide dough into thirds. On a lightly floured surface, roll each portion into a 10 inch circle.
  5. Combine the walnuts, sugar and cinnamon; sprinkle 1/4 cup over each circle. Cut each circle into 12 wedges.
  6. Roll up each wedge from the wide end and place point side down on greased baking pan at least 1 inch apart. Curve the ends to form crescents.
  7. Whisk saved egg white until foamy; brush over crescents.
  8. Sprinkle with remaining nut mixture.
  9. Bake at 350F for 18-20 minutes or until lightly browned.
  10. Remove to wire racks to cool. Store in airtight container.

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