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!


 

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).



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.



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



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.

 

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



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.



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