Shrimp Crescents

* 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
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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® 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 cranew@foothill.net


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