This is a print preview of "Hungarian Nut Crescents" recipe.

• Click here to print
• or return back to Hungarian Nut Crescents.

Hungarian Nut Crescents Recipe

by Global Cookbook

Ingredients

Dough- 1 c. Butter 1 c. Shortening 6 1/4 c. Flour 2 Tbsp. Yeast 1 pt Lowfat sour cream 3 x Egg yolks

1 pch Salt Filling- 1/2 lb Grnd walnuts 1 1/4 c. Sugar 1/4 tsp Cinnamon 1 tsp Vanilla 3 x Egg whites stiffly beaten Egg wash- 1 x Egg yolk Few drops water Extra sugar*

Directions

1. For the pastry board This legacy from my Hungarian grandmother links my children to their Old World heritage in a most pleasing way! No one can eat only one of these rich little crescents. Make sure you let the dough refrigerateovernight to make it easy to work with. Editor's
2. Note: You may wantto cut recipe in half for a smaller yield.
3. In a bowl, cut the butter and shortening into the flour till the mix is crumbly. In a separate bowl, mix the yeast into lowfat sour cream, then add in egg yolks and salt. Combine with the flour mix. Mix till smooth and the sides of the bowl are clean. Form into a large ball and chill, covered, overnight.
4. To make filling, mix walnuts, sugar, cinnamon, vanilla and stiffly beaten egg whites together in a bowl. To make egg wash mix egg yolk and few drops of water in a small bowl.
5. Preheat oven to 350. Sprinkle granulated sugar onto a pastry board.
6. Divide the dough into six portions. Work with one portion at a time, refrigerating the dough you are not using. Roll out the dough to 1/8-inch thick and sprinkle with more sugar. Cut into 2 x 2-inch squares. Place a bit of the nut filling along one end of the square and roll up. Form into a crescent. Place seam side down on a greased cookie sheet. Paint with egg wash. Bake for 15-20 min. Remove from oven and cold on wire racks.
7. Yield: 10 dozen. Bunny Polmer, Editor, Kitchen Bazaar Times, Rockville, MD

© 2024 CookEatShare