December 23, 2013

Powdered Crescents



This crescents are one of my Romanian/Hungarian specialities. They are very popular in both cultures and one would often find some version of this crescents on the cookie platers at weddings, parties or other gatherings. Also a great time to make them is at Christmas.

They can be filled with jam or other preserves, or (the way I like them) with walnuts filling as is in this recipe. They are so delicious, and usually, one is just never enough. It takes a little bit of time and patience to make them, but the end result is worth it.

Have fun and enjoy!

yogh-wal-cres.
 

Ingredients:
1/4 cup milk
1 tsp. yeast
1 tsp. sugar
1-1/2 cups flour
1/2 cup margarine
1/4 tsp. salt
1 tbsp. sugar
1 tsp. lemon rind
1/3 cup buttermilk
 
Filling:
1-1/4 cup finely ground walnuts
1 tsp. lemon rind
4 tbsp. icing sugar
3 tbsp. sour cream

 
Place the 1/4 cup of warm milk into a small bowl. Add yeast and sugar; stir together to dissolve and set aside to rise. (Watch as it can overflow as yeast foams).

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Place flour into a large bowl; cut flour and margarine together with a pastry cutter. Add salt, sugar, lemon rind, buttermilk and the yeast mixture; Mix by hands just until you have a smooth dough, (for about 2-3 minutes).  Cover bowl with a kitchen towel and let dough rise in a warm place for 30 minutes.

Meanwhile, make the filling by mixing  together walnuts, lemon rind, icing sugar and sour cream until creamy...

Set aside.

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Transfer dough to a floured surface. Divide into six balls.

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Roll out each ball into about 8 inch diameter circle. Using a sharp knife cut in half, then in half again, and each triangle in half to obtain 8 triangles.

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Place about a teaspoon of filling on the wider end of each triangle.

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Starting from the wide end, roll them up to form crescents, (finishing with the pointy end underneath).

Place them half inch apart onto a baking sheet. Bake at 350 F for about 10-12 minutes, or just until start to brown lightly.

For dusting, in a small bowl, stir together vanilla sugar and icing sugar, to mix.

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Remove crescents from the oven and let cool for 5 minutes. While still warm, roll each crescent into the vanilla sugar mix.

Makes: 48 crescents

Enjoy!

Leia’s Culinary Treasures

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