Jam Crescent Cookies
These crescents taste like a slow weekend: a tender pastry made with butter and sour cream, a thick plum filling and a snowy cloud of powdered sugar. The dough uses no yeast, so there's no waiting for it to rise, just an hour in the fridge. The key is thick plum butter rather than runny jam, or the filling will leak onto the tray.
- Prep
- 40 min
- Cook
- 40 min
- Rest
- 1 h
- Total
- 2 h 20 min
- Servings
- 24
- Level
- Medium
- Per serving
- 155 kcal
Ingredients
For the pastry
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What to use instead
Thick apple butter, quince paste or chopped dried apricots softened in boiling water all work instead of plum.
For filling and finishing
Makes: 24 crescents
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Make the pastry
Mix the flour, sugar, baking powder and salt. Grate in the cold butter on the coarse side of a box grater and rub it in with your fingertips to crumbs. Add the sour cream and quickly bring together into a soft dough without kneading much.
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Step 2: Chill the dough
Divide the dough into three equal pieces, shape into discs, wrap and chill for an hour.
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Step 3: Roll and cut
Heat the oven to 190°C (375°F) and line a baking sheet with paper. Roll one disc on a floured surface into a 26 cm circle about 3 mm thick and cut it like a pizza into 8 wedges.
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Step 4: Shape the crescents
Place a scant teaspoon of plum butter at the wide end of each wedge. Roll up tightly from the wide end to the tip and curve the ends slightly into a crescent. Place on the sheet, tip side down.
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Step 5: Glaze and bake
Mix the yolk with the milk and brush over the crescents. Bake for 18–22 minutes, until golden on top and lightly browned underneath. Shape and bake the rest of the dough the same way.
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Step 6: Dust with sugar
Cool on a rack for at least 10 minutes and dust generously with powdered sugar before serving.
Tips & variations
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Tip
If your plum butter is loose, simmer it gently for 5–10 minutes, stirring, until a spoon leaves a trail on the bottom of the pan, then cool.
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Swap
Thick apple butter, quince paste or chopped dried apricots softened in boiling water all work instead of plum.
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Variation
Sprinkle the crescents with finely chopped walnuts before baking, or finish with cinnamon sugar instead of powdered sugar.
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Storage
Keep in a closed box at room temperature for up to 4 days. Dust with powdered sugar just before serving.
Nutrition
| 1 serving | Whole dish 24 servings | |
|---|---|---|
| Energy | 155 kcal | 3,720 kcal |
| Protein | 2 g | 48 g |
| Fat | 8 g | 192 g |
| Carbohydrates | 18 g | 432 g |
Approximate values calculated from standard ingredient data.
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