Almond and plum crescents
With a cinnamon-spiked plum and prune filling, these almond crescents are the perfect sweet treat with tea or coffee.
- 25 mins cooking
- Makes 16 Item
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Ingredients
Almond and plum crescents
- 1 1/2 cup (225g) plain flour
- 1/2 cup (60g) almond meal
- 1/4 cup (55g) caster sugar
- 2 teaspoon finely grated lemon rind
- 90 gram cream cheese, chopped
- 90 gram butter, chopped
- 2 tablespoon buttermilk
- 1 egg white, for brushing
- 1/4 cup (20g) flaked almonds, crushed lightly, for sprinkling
Filling
- 1/3 cup (60g) finely chopped prunes
- 1/4 cup (80g) plum jam
- 1/4 cup (55g) caster sugar
- 1/2 teaspoon ground cinnamon
Method
Almond and plum crescents
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1Process flour, almond meal, sugar and rind until combined. Add cream cheese and butter, pulse until crumbly. Add buttermilk, process until ingredients come together. Knead dough on floured surface until smooth.
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2Divide dough in half. Roll each half between sheets of baking paper until large enough to be cut each into a 22cm round; cut dough using 22cm cake pan as a guide. Discard excess dough. Cover rounds; refrigerate 30 minutes.
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3Preheat oven to 180°C (160°C fan-forced). Grease oven trays; line with baking paper.
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4To make filling, combine ingredients in small bowl.
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5Cut each round into 8 wedges, spread each wedge with a little filling mixture; roll from the wide end into a crescent shape. Place on oven trays, brush with egg white, sprinkle with flaked almonds.
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6Bake crescents about 25 minutes. Cool on trays.
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