Jam-Filled Crescent Cookies with Sour Cream Dough
Tender crescent pastries filled with thick apricot or apple jam.
These jam-filled crescents use a tender sour cream and butter dough wrapped around thick fruit preserves. Chill the dough before rolling so it stays manageable, and use only a small spoonful of filling in each triangle. Thin jam tends to leak, so choose a thick preserve and leave a clean edge for sealing. Bake until lightly golden and cool before dusting with sugar. Whisk flour, baking powder and salt in a large bowl. Rub cold butter into flour until mixture resembles coarse crumbs. Whisk sugar, sour cream, egg and vanilla. Add to flour mixture and mix until a soft dough forms. Divide in half, wrap and chill 30 minutes. Roll each portion into a 25-cm round and cut into 8 wedges. Add a teaspoon of jam to the wide end of each wedge and roll toward the point.
Recipe card
Jam-Filled Crescent Cookies with Sour Cream Dough
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Mix dry ingredients
Whisk flour, baking powder and salt in a large bowl.
Cut in butter
Rub cold butter into flour until mixture resembles coarse crumbs.
Make dough
Whisk sugar, sour cream, egg and vanilla. Add to flour mixture and mix until a soft dough forms. Divide in half, wrap and chill 30 minutes.
Shape crescents
Roll each portion into a 25-cm round and cut into 8 wedges. Add a teaspoon of jam to the wide end of each wedge and roll toward the point.
Glaze and bake
Place seam-side down on lined trays, curve ends slightly and brush with beaten egg. Bake at 180°C (350°F) for 18 to 22 minutes until lightly golden.
Cool
Cool on tray 10 minutes, then dust with icing sugar if desired.
How to tell when it is ready
Cool on tray 10 minutes, then dust with icing sugar if desired.
Tips
- Whisk flour, baking powder and salt in a large bowl.
- Rub cold butter into flour until mixture resembles coarse crumbs.
- Whisk sugar, sour cream, egg and vanilla.
- Roll each portion into a 25-cm round and cut into 8 wedges.
Troubleshooting
- If dough is sticky, chill longer before rolling.
- If jam leaks, use less filling and pinch the edge closed.
Substitutions
- Use dairy-free baking block and plant sour cream.
- Use gluten-free flour blend with a suitable binder.
Variations
- Add lemon zest to the dough.
- Use plum preserves.
Serving suggestions
- Serve with tea.
- Add fresh berries.
- Dust with icing sugar.
- Pack in a biscuit tin.
Make ahead
Prepare components ahead and store safely. Store airtight at room temperature up to 3 days.
Storage
Store airtight at room temperature up to 3 days.
Food safety
Cool fully before storing; use clean utensils with the jam.
Frequently asked questions
Can I use different fillings?
Use thick fruit preserves, chocolate spread or finely chopped nuts with a little sugar.
How should I store jam-filled crescent cookies?
Store airtight at room temperature up to 3 days.
Serve with tea. Store airtight at room temperature up to 3 days.
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