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Fruit And Nut Crescents

Updated: Nov 27, 2023

These Fruit And Nut Crescents are inspired by a Middle Eastern recipe called Date and Nut Crescents. Here I have have given my own touch to this recipe by adding apricots too. Replacing the cream with some Dark Rum and spices like cinnamon, ginger and nutmeg .A small amount of brown sugar and butter I have added to give it that added flavour.

Ingredients Short Crust Pastry Dough Ingredients 125 gms cold plain flour 60 gms cold margarine ( delicious brand) cut into small cubes Chilled ice water 1tsp icing sugar

I have made 2 batches of the above mentioned ingredients.

Tips : refrigerate the plain flour for at least 1 hour Place the cold butter in deep freeze for at least 15 /20 mins. Ice cold water


Add icing sugar to the plain flour mix well. Mix in the cubed chilled margarine and with your fingertips start breaking down the margarine along with the flour bringing it to a bread crumb texture. Now add a tbsp at a time chilled iced water as required to bring the dough together. Approximately 4 tbsp of iced water just to bring the dough together. Wrap in cling film and refrigerate for an hour.

Ingredients 2 For the Filling

3/4 cup dark rum 200 gms's finely chopped dates 200 gms finely chopped apricots 75 gms finely chopped walnuts 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ginger powder 1 tbsp butter (salted) 2 tsp brown sugar

Method Add butter to the pan , then mix in the remaining ingredients mentioned above except the chopped walnuts. Cook on low flame for 2 minutes ,then add the walnuts and mix well.

Ingredients Beat one egg and keep aside

Method Roll out the pastry dough on a floured surface until 1/4 cm thick. Cut into small circles , using any small bowl of 3 to 4 inches diameter. Brush edges of pastry with the well beaten egg , fill 2 teaspoon full of the prepared filling,press the edges Well together ,shaping into crescents.

line a baking tray with parchment paper or brushed well with oil.

Brush the crescents with the beaten egg mixture .

Bake in a preheated oven at 180 degrees for 20 mins. Use the bottom burner only.

Once cooled sprinkle sifted icing sugar liberally over the Crescents to coat it completely.

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