| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Hungarian |
Cookies, Hungarian |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 1 |
c |
Shortening |
| 6 1/4 |
c |
Flour |
| 2 |
T |
Yeast |
| 1 |
pt |
Sour cream |
| 3 |
|
Egg yolks |
| 1 |
pn |
Salt |
| 1/2 |
lb |
Ground walnuts |
| 1 1/4 |
c |
Sugar |
| 1/4 |
t |
Cinnamon |
| 1 |
t |
Vanilla |
| 3 |
|
Egg whites, stiffly beaten |
| 1 |
|
Egg yolk |
|
|
Few drops water |
|
|
Extra sugar* |
INSTRUCTIONS
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 chill overnight to make it easy to work with. Editor's Note:
You may want to cut recipe in half for a smaller yield. In a bowl, cut
the butter and shortening into the flour until the mixture is crumbly.
In a separate bowl, mix the yeast into sour cream, then add egg yolks
and salt. Combine with the flour mixture. Mix until smooth and the
sides of the bowl are clean. Form into a large ball and chill,
covered, overnight. 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. Preheat
oven to 350ø. Sprinkle granulated sugar onto a pastry board. 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 at 350ø for 15-20 minutes.
Remove from oven and cool on wire racks. Yield: 10 dozen. Bunny
Polmer, Editor, Kitchen Bazaar Times, Rockville, MD Randy Shearer
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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