Zutaten für Hungarian Nut Crescents
- Pastry Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup vegetable shortening
- 4 cups all-purpose flour
- 2 teaspoons active dry yeast
- 1/2 cup sour cream
- 2 large egg yolks
- 1/2 teaspoon salt
- Ground Walnuts
- 1/2 cup granulated sugar (plus extra for sprinkling)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 large egg whites
- Egg Yolk
- Water
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Zubereitung von Hungarian Nut Crescents
- In a large bowl, cut together the softened butter and shortening with 4 cups of all-purpose flour until the mixture resembles coarse crumbs.
- In a separate bowl, dissolve the yeast in the sour cream. Add the egg yolks and salt; mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing until a smooth dough forms.
- Form the dough into a large ball, cover with plastic wrap, and refrigerate overnight (or for at least 8 hours).
- While the dough chills, prepare the filling: In a medium bowl, combine the chopped walnuts, 1/2 cup granulated sugar, cinnamon, and vanilla extract. Gently fold in the stiffly beaten egg whites.
- Preheat oven to 350°F (175°C).
- Lightly grease baking sheets.
- On a lightly floured surface, divide the chilled dough into six equal portions. Keep unused portions refrigerated.
- Roll out each portion of dough very thinly (about 1/8-inch thick) on a surface generously dusted with granulated sugar. Sprinkle the rolled-out dough with additional sugar.
- Cut each rolled-out dough into 2 x 2-inch squares.
- Place a small amount of the nut filling onto one corner of each square.
- Roll the squares up from the filled corner to form a crescent shape.
- Place the crescents seam-side down onto the prepared baking sheets.
- Brush the crescents with the egg wash (beaten egg yolk and water).
- Bake for 15-20 minutes, or until golden brown.
- Remove from oven and let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
8g
Fat
10g
Carbs
2g
