Caramel-filled crescents


February 1, 2015


1In a large bowl, add the flour, powdered sugar, baking powder and salt together.

2Cut butter into small cubes.

3Add ice water to, always 1 tablespoon add a time in the mixture so that the dough is an even mass.

4Divide the dough in 2 papers.

5Ten of 2 pieces and put at least 1 hours in the refrigerator .

6In a small saucepan, combine caramels and milk over low heat, under continuous stirring,.

7Stir the coconut, remove from heat and let cool.

8Preheat oven to 200 degrees C.

9Grease cookie sheets.

10On a lightly floured surface, roll the dough out to 1 / 8 inch thickness.

11Cut circles with a 3 inch ronde cookie cutter.

12Beat the egg and 1 tablespoon of water together in a beaker.

13Moisten the rim of the round cookie with the egg mixture and place 1 / 2 teaspoon of the caramel mixture in the center.

14Fold to seal the circle over in half and press the edges with a fork.

15Place the cookies on the baking sheet and brush the top with egg mixture.

16With a knife three slots cut across the top of each cookie.

17Behind 15 up to 20 minutes, until golden brown.

18Delete cookies and place on grids for cooling off.

19Store at room temperature.


3 cups flour

1 / 2 cup powdered sugar

1 teaspoon baking powder

1 / 4 teaspoon salt

1 cup butter

7 tablespoons ice water

2 tablespoons milk

25 individually wrapped caramels, unpackaged

1 / 2 cup flaked coconut

1 not

1 tablespoon water