CARDAMOM CRESCENTS
 
Ingredients
  • 1 c. scalded milk
  • 1 cake yeast
  • 1 egg, beaten
  • 3 Tbsp. sugar
  • 1 tsp. salt
  • 1 Tbsp. candied lemon peel
  • ½ tsp. ground cardamom
  • 6 Tbsp. soft butter
  • 2-1/2 c. flour
  • CARDAMOM FRUIT FILLING:
  • ¼ c. sugar
  • ¼ tsp. ground cardamom
  • ⅛ tsp. salt
  • 1 c. chopped dates
  • ⅓ c. orange juice
  • 1 Tbsp. butter
  • ¼ c. chopped nuts
Instructions
  1. Cool milk to lukewarm. Crumble in yeast. Add egg, sugar, salt, lemon peel, cardamom. Gradually beat in flour; mix to stiff dough. Turn out on floured board; knead until smooth and put in a greased, warmed bowl. Cover and let stand in warm place until doubled. Turn out on floured board and roll to rectangle 12x15 inches. Spread surface with 4 tablespoons of soft butter. Fold one end to the middle, overlap other end to make three layers. Roll out once more and spread with butter and fold again, 12x15 inches. Cover and let stand 15 minutes. Roll out dough to 10x16 inches. Spread with Cardamom Fruit Filling. Roll as jelly roll, starting from long side. Seal lengthwise seam and ends. Put seamed side down on lightly greased baking sheet and shape into a crescent. With scissors, make cuts ⅔ way through crescent at 1 inch intervals. Brush with melted butter. Put in a warm place. Let rise until doubled, 50 to 60 minutes. Bake in 350 degree oven for 30 minutes. Cool on wire rack. Glaze, if desired.
  2. CARDAMOM FRUIT FILLING:
  3. Combine sugar, cardamom, salt dates and orange juice. Cook, stirring over moderate heat until thick. Remove from heat. Add the butter and nuts and cool.
Notes
Alice Larson
Recipe by Larsons' Favorite Recipes at https://www.larsoncookbook.com/cardamom-crescents/