MY COOKBOOK

MY COOKBOOK
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7.3.10

POZSONY NUT CRESCENTS – POZSONYI KIFLI


Pastry:
3-1/4 cup flour
1/2 tsp baking powder
1/3 cup icing sugar
1/2 tsp instant yeast
1/2 tsp salt
1/2 cup + 3 Tbsp cold butter
2 egg yolks
1/4 cup sour cream

Filling:
2 cups ground walnuts
1/2 cup sugar
1/8 cup hot milk

GLAZE:
2 egg whites, lightly beaten
1 egg yolk, lightly beaten

• In a large bowl combine the flour, baking powder, icing sugar, instant yeast and the salt.
• Chop the cold butter into small bits and add to the flour mixture.
• With clean hands rub the butter into the flour until well combined.
• Add the egg yolks and the sour cream.
• Kneed the dough until just smooth and cover with a clean tea towel.
• Let the dough rest for 1/2 hour.
• Meanwhile prepare the walnut filling:
• Bring 1/8 cup of hot milk to boil.
• Gradually add some of the hot milk to the ground walnuts.
• Form 24-26 balls.



• Flatten the dough balls, slightly stretching the two ends.



• Roll them into ovals.



• Slightly beat the egg whites with a fork.
• Brush the egg white around the edge of each oval.
• Set aside the remaining egg white for later use.
• Divide the filling between the ovals.



• Roll up each oval and pinch the edges together.



• Turn the pastries over with the seals down.



• Form crescents and place them on a prepared baking sheet.



• Brush the crescents with lightly beaten egg yolk.
• Let the crescents rest on the counter for 45 minutes.
• When the egg yolk is no longer tacky, brush the tops with egg white.
• Move the baking sheet with the crescents into the fridge and chill for 45 minutes.
• Remove crescents from the fridge and poke [the sides] of each crescent three times with a toothpick.
• Bake the crescents in a preheated oven at 375F until golden brown.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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