These tasty little flaky pastries may just become a favorite family tradition at your house like they are at ours! They’re really easy to make and freeze beautifully, so get the family involved and make a gigantic batch and store them in the freezer to enjoy for many Sundays to come.


Makes 24 crescents.


2 cups all-purpose flour
¼ teaspoon salt
1 cup frozen unsalted butter, cut into 1-inch cubes
1 egg yolk, beaten
¾ cup sour cream

Peach-Pecan Filling:

1 jar Fredericksburg Farms Homemade Peach Preserves
1½ teaspoons ground cinnamon
¾ cup chopped pecans


To make the pastry combine flour, salt, and butter in work bowl of food processor fitted with steel blade. Pulse on/off 4-5 times to break butter into pea-sized bits. In a small bowl combine egg yolk and sour cream; whisk to blend well and add to flour mixture. Process just until combined. Turn dough out onto a lightly floured work surface; gather into a ball and knead 3-4 times to form a cohesive dough. Divide dough into 4 equal portions; pat into small disks. Wrap each disk in plastic wrap and refrigerate for about 30 minutes.

Prepare the filling by combining the Homemade Peach Preserves and cinnamon in a medium-sized bowl; whisk to blend well; set aside. Preheat oven to 375 degrees. Remove 1 dough disk at a time and roll out on lightly floured surface to a 12-inch round. Cut the round into 6 equal wedges using a pizza or pastry cutter. Place about 1 tablespoon of the peach mixture on the widest portion of the wedge, then scatter pecans over the dough. Roll up each wedge starting at the outside, or widest, edge. Place the crescents on ungreased baking sheet; bend into crescent shapes, curving ends in toward each other. Repeat with remaining dough disks. Bake in preheated oven for 20-25 minutes, or until golden brown and crispy. Cool on wire rack.