Apricot Crescents – Vol 1, recipe 1

These delightful pastries use a dough primarily made of butter and cream cheese, very minimally held together with some flour. The filling is apricot preserves. As usual, I mixed it up and used red currant jelly on some of them. For nuts, I did almonds. I’m going to call these triple-threat crescents – gluten, dairy, and nuts all in one! For those who can eat them, though – they are amazing!!! Definitely something you can take to potluck or church socials (with appropriate warning signage).



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