Date Breakfast Crescents

Prep Time

Bake Time

Total Time


Add to my recipes

Print this Recipe

Festival Recipes


  • 2 cups all purpose flour
  • 1/8 tsp. salt
  • 1 cup cold butter
  • 1 egg, separated
  • 2/3 cup sour cream
  • 1/2 tsp. vanilla
  • 2/3 cup sugar
  • 1 tsp. cinnamon


  • 2 cups pitted dates
  • 1/4 cup snipped dried apricots
  • 1 cup orange juice
  • 2/3 cup chopped walnuts
  • 1/2 tsp. cinnamon




In a large bowl, combine flour and salt.  Cut in butter until mixture resembles coarse crumbs.  In a small bowl, slightly wisk egg yolk.  Add sour cream and vanilla.  Add to crumb mixture.  Form into balls, cover and refrigerate for 4 hours or overnight. 


In small sauce pan, combine dates, apricots and orange juice.  Cook covered on low heat, stirring occasionally until the dates disolve and mixture becomes a paste.  Cool completely and stir in walnuts and cinnamon.

Divide dough into thirds.  On lightly floured surface, roll each portion into 10 inch circle.  Spread 1/3 date mixture on each.  Cut each circle into 8 wedges.  Roll each wedge from the wide end to point.  In small bowl, combine sugar and 1 tsp. cinnamon.  Toss each crescent in cinnamon sugar.  Place point side down, 1 each apart on greased baking sheet, curving ends to form crescents.  Whisk egg white and brush crescents.  Bake at 350 degrees for 20 minutes, cool on wire racks.


2012 Date Festival Recipe Contest - 1st Place Winner - Breads

Lisa Gregg, La Quinta, CA 

Review this Recipe