* Exported from MasterCook *
Shrimp Crescents
Recipe By : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
Serving Size : 25 Preparation Time :0:00
Categories : Appetizers Hors d'Oeuvres
Hot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 recipe Sour Cream Pastry -- recipe below
1 cup chopped cooked shrimp
1/2 cup cream cheese -- softened
1/4 teaspoon dill
pinch tarragon
pinch salt
3 drops Tabasco(R) sauce
1 beaten egg -- for egg wash
---Sour Cream Pastry---
1 cup presifted all-purpose flour
1/2 teaspoon salt
1/3 cup + 1 tablespoon softened butter
1/4 cup sour cream
Special equipment: 3-inch round cookie cutter.
Prepare filling: Combine the shrimp, cream cheese, dill, tarragon, salt and
Tabasco sauce in a mixing bowl; set aside.
Prepare sour cream pastry: Combine all pastry ingredients; mix well. Knead
the dough and divide it in half. Roll each into a thin rectangle. Cut into
3-inch rounds.
Place a spoonful of filling on half of each round. Fold over the other half
to produce a half moon effect. Press lightly with a fork to seal the edges.
Arrange the crescents on a well-greased bakeing sheet and brush each one
with the beaten egg. Bake 10 to 15 minutes at 350 F.
From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg. (New
Century Publishers, Inc. 1980. ISBN 0-8329-0196-2)
MC formatted by
[email protected]
- - - - - - - - - - - - - - - - - -
