Traditional Hungarian treats, very popular with kids and adults. Make sure you let the dough chill overnight to make it easier to work with. Prep time reflects overnight chilling.
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- add extra sugar
- add 1 cup shortening
- add 3-5 drops water
- add 1 egg yolk
- add pastry dough
- add 1 1/4 cups sugar
- add 1 pinch salt
- add 1 pint sour cream
- add 1 cup butter
- add 3 egg yolks
- add 2 tablespoons yeast
- add 6 1/4 cups flour
- add 3 egg whites
- add 1/4 teaspoon cinnamon
- add 1/2 lb ground walnuts
- add 1 teaspoon vanilla
- 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 350°.
- 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 350° for 15-20 minutes.
- Remove from oven and cool on wire racks.